Effect of osmotically dehydrated apples and plums in sugar beet molasses on dough thermo-mechanical properties and bread quality parameters
2009
Filipcev, B., University of Novi Sad, Novi Sad (Serbia). Institute for Food Technology | Simurina, O. | Misljenovic, N. | Koprivica, G. | Pribis, V. | Letic, Lj., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology
The object of this study was to investigate how the addition of powdered supplements, made from osmotically dehydrated apples and plums in sugar beet molasses, influenced the thermo-mechanical properties of dough and bread quality parameters. The supplements were tested at two doses (5 and 10%). All supplements affected the thermo-mechanical properties of the dough samples. The supplements were found to decrease the water absorption and dough stability and to increase the dough development. Lower doses of supplements did not change the dough elasticity, however they have increased the protein weakening process. Starch gelatinization was not significantly affected in the supplemented doughs, however the process was slightly impeded. The results obtained for lower doses implied that the investigated supplements did not have a tendency to negatively affect the freshness of breads. The addition of 5% of dehydrated apples did not significantly influence the specific volume and the hardness of bread. The supplements did not decrease the bread crumb elasticity. The supplemented breads had darker colour of crust and crumb and an intense aroma on caramel.
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