Comparing rheological properties of dough and quality of bread made of spelt and common wheat flours
2008
Krawczyk, P. | Ceglinska, A. | Izdebska, K.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Zaklad Technologii Zboz
The objective of the study was to assess the technological value of spelt strains compared to common wheat. The assessment of the technological value of flour included: flour yield, total protein content, wet gluten yield, gluten index, sedimentation value falling number and total ash content. It was found that some spelt flours were characterized by a higher total protein content and wet gluten yield compared to common wheat flour. The alpha amylase activity level in spelt flours ranged from the average to low value. The doughs obtained using spelt flours were characterized by a longer development and stability time, thus, they should be mixed for a longer time than the dough of common wheat flour. Additionally, they were less elastic and more extensible compared to doughs of common wheat flour
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