Changes of dough and bread performance of poor quality wheat as a result of rye and oat flours addition
2018
Torbica, Aleksandra (https://orcid.org/0000-0002-9627-1598) | Tomić, Jelena | Belović, Miona (https://orcid.org/0000-0002-1547-9072)
As a result of unfavourable climate conditions and altered wheat flour quality, bakery industry deals with problems related to handling properties of dough, necessity of flour processing modification and finally with problems to provide end products of consistent quality. To overcome these issues, one of the possible solutions is use of different improvers in bread formulations or use the blends made from flours with different attributes. Therefore, the aim of this study was to investigate the effects of supplementation of wheat flour of poor breadmaking quality with wholegrain rye and oat flour at two levels (10 and 30%) on rheological properties and performance of final product - bread. The effects of rye and oat flours on the rheological properties of wheat dough were evaluated using a farinograph and Mixolab. The quality of obtained breads was evaluated by sensory and instrumental methods. Substitution of wheat flour generally leads to an increase in water absorption, wherein these increases were more profound for samples with rye flour. Tolerance to mixing, as measured by stability, was higher for dough samples with 10% of rye flour and 30% of oat flour, indicative of improved mixing tolerance and greater dough strength. Rye flour substitution at 30% level caused a dilution effect and consequently weakening of the dough which was reflected through the increasing of the dough development time and the reduction of dough stability. Regarding the bread specific volume, the substitution level of 10% of wheat flour with rye flour did not show any influence, while the substitution with oat flour showed beneficial effect. Breads with a higher content of rye and oat flour exhibited less specific volume and a more compact crumb, which could explain the higher hardness values measured by texture analyser.
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