Comparative evaluation of starch properties and their influence on quality of bakery products | Сравнительная оценка свойств крахмалов и их влияние на качество хлебобулочных изделий
2011
Litvyak, V.V., National Academy of Sciences, Minsk (Belarus). Scientific and Practical Center for Foodstuffs | Roshchina, E.V. | Lisovskaya, D.P. | Goncharuk, S.Ch., Belarus Trade and Economic Univ. of Consumer Cooperation, Gomel (Belarus)
Starch essentially influences bread-making capacity of flour, loosening gluten, supplying sugar and desiccating gluten during baking. Protein and carbohydrate complex of rye flour differ from wheat complex because of viscosity. Along with that, breadstuffs appear short-life products hardening in 10-12 hours. This process is explained with starch retrogradation, compacting bread crumb. According to this, the level of influence of starch properties on breadstuffs quality is evaluated. Starch content in flour and textural composition of starch is analyzed. Micro-photos of different starches are displayed. A comparative evaluation of starch content in flour is presented in the conditions of the Republic of Belarus, grain-size composition and forms of grains in flour and starch to be included in the recipe of bakery products is shown. The content of amylose, the degree of viscosity of fresh and aging starch paste and absorption spectra of iodine complex of starch polysaccharides are identified. The interrelation between the indicators is established.
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