Использование амарантовой белковой муки в производстве пшеничного хлеба
2009
Shmal'ko, N.A. | Chalova, I.A. | Roslyakov, Yu.F. | Romashko, N.L. | Drozdovskaya, N.A. | Kurbanova, L.K., All-Russia Research and Development Inst. of Grain and Grain Processing Products, Moscow (Russian Federation) | Men'shenin, A.I. | Meleshkina, E.I. | Smirnov, S.O., Kuban State Tecnological Univ., Krasnodar (Russian Federation) | Medvedev, A.E.
A possibility to use amaranth protein semi-defatted flour in bread making, its chemical composition, biological value, influence on the quality of activated pressed yeast (APY), fermentation activity and rheological properties of wheat dough were studied. The amaranth flour was used at dosages of 1, 3, 5, 7 and 10% in conditions of partial replacing the wheat flour. The most activity of pressed yeast was observed when using 10% of amaranth flour to prepare an aqueous-flour mixture. Amaranth flour weakens gluten, promotes increasing gas formation in dough, t\\reduced the fermentation activity index of dough, positively influences the titrating acidity of semi-products, and favorably influences the structural and mechanical properties of the dough. For preparing bread with amaranth flour the best method is sponge when an additive is brought into a liquid sponge. Data of influencing the amaranth flour on the volume and specific volume of bread, form resistance of baking products, porosity, crumble compressibility and other characteristics are given. Similarly, data of using amaranth flour to activate yeast and its influence on the bread quality are given. The appropriateness of using amaranth flour in bakery production is proved
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