Quality of dough and bread made of wheat flour and buckwheat brini depending on the technological additives
2010
Zmijewski, M.,Uniwersytet Przyrodniczy, Wroclaw (Poland). Katedra Technologii Owocow, Warzyw i Zboz
The objective of the research was to evaluate the effect of some selected technological additives on the properties of dough and bread prepared using wheat flour and buckwheat brini. The experimental material consisted of mixtures made from wheat flour and buckwheat brini. The buckwheat brini were applied as a replacement for the wheat flour, and its amount constituted 10, 20, and 30 percent of the flour weight. Moreover, in order to improve the quality of bread, dry gluten or baking powder were added to the mixtures. The buckwheat brini were characterized by a much higher content level of protein then the wheat flour. The value of dough's amylographic properties increased with in the increasing amount of buckwheat brini added. The mixtures containing of the brini showed the longest development time and the best dough stability. The highest volumes had the bread made from mixtures of wheat flour and 10 percent of buckwheat brini.The application of baking powder, as well as the increase in the amount of baking powder being added to the samples negatively impacted the bread volume
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