Influence of the enzymatic modification on the wheat and wheat-rye bread quality
2006
Iwanski, R. | Wianecki, M. | Cebulska, J. | Adamkiewicz, M. | Ruminska, A.,Akademia Rolnicza, Szczecin (Poland). Katedra Technologii Zywnosci
Influence of three enzymatic specimens on reological properties of dough and on quality of wheat bread and wheat-rye bread was analysed. The work presents examples of the farinograph tests for wheat dough. Amylogal CS-15 addition caused 50 FU drop of dough consistency. Amylopol P and Amylogal CS-15 caused 1 min. loss of dough stability. A degree of softening value was highest after Pancreatin application. An elasticity and flow value of gluten were highest in Pancreatin and Amylogal CS-15 specimens adding cause. Addition of Amylogal CS-15 significally reduced hardness and porosity profile of wheat bread and wheat-rye bread in TPA test. In the sensory evaluation tests the best results after application of Amylopol P specimen in all cases have recorded
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