[Rheological properties of dough containing sugar and shortening]
1983
Gavrilovic, M. | Jovanovic, O. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
The results of testing rheological properties of flour quality group C-1 indicate the following: 1. dough with sugar and shortening require less water for optimum consistency; 2. the longest fermentation time is required for dough with sugar; 3. sugar added to dough decreases softening; 4. alkaline dough with sugar or sugar and shortening have very stable consistency; 5. sugar increases resistance in spreading; 6. alkalinity further increases resistance and decreases its spreading properties; 7. alkalinity slows down swelling of flour. Comparative testing of the influence of B-1, B-2 and C-1 flours on rheological properties of dough in alkaline medium containing shortening and sugar shows the following: 1) development time of dough with C-1 flour is shorter than with B-1 and B-2; 2) Softening rate of dough with C-1 and shortening is higher than with doughs in other tests, while sugar affects softening; 3) In dough made of C-1 flour, sugar increases O/R ratio, and decreases it in dough made of B-1 and B-2; 4) Extensogram area of dough made of C-1 with added shortening and sugar is almost the same as with that of B-U, and the smallest with B-2.
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