Possibilities for improvement of quality bread produced from wheat crop 2001 [Yugoslavia]
2001
Bojat, S. | Simurina, O. | Filipcev, B. (Tehnoloski fakultet, Novi Sad (Yugoslavia). Zavod za tehnologiju zita i brasna)
The main characteristics of wheat crop 2001 in Yugoslavia are wet gluten content and very unfavourable acceptable values for dough energy and resistance determined by extensograph. Quality of bread of wheat crop 2001 is only satisfactory. In this paper possibilities for improvement of quality of bread produced from wheat, crop 2001 were investigated. Flours type 500 and 850 were included in investigations. Flours were produced from wheat blend 50:50 (from new and old crop). Complex Yugoslav and imported additives were included in investigation, as well as two additives produced in Center for Cereal Technology, Faculty of Technology in Novi Sad (Yugoslavia). Presented results point at very high effects obtained with complex additives, concerning loaf volume increase, improvement of crumb properties as well as in improvement of bread shelf life.
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