Comparison quality features of wheat bread baked using straight and pre-fermented dough method
2009
Rozylo, D. | Laskowski, J.,Uniwersytet Przyrodniczy, Lublin (Poland). Katedra Eksploatacji Maszyn Przemyslu Spozywczego
The objective of this study was to evaluate the effect of bread-making method on the selected quality features of wheat bread. The raw material was a white bread wheat flour, 750 type, showing different content levels of gluten owing to the addition of dry gluten. Wheat breads were baked using a straight and a pre-fermented dough method. The following features of breads baked were assessed: weight, yield, bake loss, volume Dallman value, porosity index, and firmness of bread crumb. The analysis of the results obtained showed that the bread-making method had a significant effect on the majority of bread features studied. The breads baked using a pre-fermented dough method had a higher volume than the breads baked using a straight dough method. The breads baked using a pre-fermented dough method had a considerably lower firmness after 1-day storage
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