The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough
2011
Pecivova, P., Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie a Mikrobiologie Potravin | Jurikova, K.,, Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie a Mikrobiologie Potravin | Buresova, I., Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie a Mikrobiologie Potravin | Cerna, M., Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie a Mikrobiologie Potravin | Hrabe, J., Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie a Mikrobiologie Potravin
The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening. On the other hand, the development time of the dough increased. The improvement in quality of the doughs occurred only after the addition of 15.0 g/kg. The addition of pectin from apple increased water absorption of the dough. Dough stability increased until the addition of 5.0 g/kg, then it decreased. The degrees of softening decreased until the addition of 5.0 g/kg, then they increased. Farinograph quality number increased until the addition of 5.0 g/kg pectin from apple, then it decreased to the value of 149. These hydrocolloids are able to modify different qualitative properties of dough depending on their amount.
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