An attempt to find the dependence of dough yields and rye bread quality on parameters of swelling curve
2007
Slowik, E. | Mielcarz, M. | Kot, M. | Lewicka, B.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland)
The aim of this study was the attempt to evaluate a baking quality of rye flour based on parameters of swelling curve for domestic rye flours. As the result of the assesment of the relations between dough yield optimal values and different rye flour quality parameters from examined flours it has been established that dough yield is highly correlated (correlation coefficient 0.92) with initial viscosity from swelling curves. These findings are consistent with other authors. It was found, based on this study, that the swelling curve decrease was the better bread volume yield indicator than other rye flour quality parameters such as Falling Number or amylograph viscosity. Swelling curve's parameters which are influenced by pentosan substances and pentosanase activity of flour can be a considerable improvement of the rye flour evaluation, which is up to now focused on analysis flour starch-amylase complex
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