Study Of The Effect Of Inactive Dry Yeast On Rheological Properties Of Wheat Flour Dough
2007
Rajabzadeh, N., Professor of university, Researcher of Public Trade Company (Cereal Organization) | Asadiyan Haj Aghayei, G., Msc of Food Science and Technology. Science and Research Compous, Islamic Azad University.
The changes in rheological properties of dough made from relatively and strong wheat flour dough due to the addition of different amounts of inactive dry yeast to base flour were measared in a extensograph. Based on investigations mediume to relatively weak flours are suitable for biscuit production and similar products. Whereas, according to investigations, these industeries receives stronger flours with higher gluten quality. In many cases, biscuit and baked products use chemical reducing agents to modifying the rheological properties of dough. The gluten network which are produced during dough mixing, is affection on the strengh extensibility of dough. Reducing agents changed dough strengh and stability with effectiong on disulfide bonds of gluten. In this research, dry yeast was inactivated then was added to wheat flour dough and changes in rheological properties of dough were staudied in the Extensograph. The results were processed ANOVA in randomized block designed in 3 replication. DMRT was used for comparision of the means (=5%). Results of the present research showed that, inactive dry yeast is reduced resistance to tension and used energy for dough tension and is increased dough extensibiligy.
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