[A posibility to use bioactivated amaranth seeds in breadmaking]
2008
Tsymbal, I.M. | Shmalko, N.A. | Roslyakov, Yu.F., Kuban State Tecnological Univ., Krasnodar (Russian Federation)
Bread enrichment by bioactivated amaranth seeds (AS) is studied. AS with high sowing properties (germination energy of 98.9%, germinability of 99.6%) have been used for the experiments. Carbohydrate-amylase complex, reducing sugar content and autolytic amylase activitities are compared with wheat and rye flour. Then biochemical properties of the AS have been tested at their sprouting (ST) during 7 days (t 25 deg C). The data of reducing sugar and water-soluble protein content, amylolytic enzyme and also alkaline and acid lipase activity at SA ST are presented. It is recorded that the optimal ST duration at bioactivated AS using in breadmaking is 24 hours. The AS have been treated by the enzyme preparation Pentopan 500 BG with pentosanase activity at their ST. Then the influence of the treatment on bread quality has been estimated. Bread samples with good organoleptic properties, high specific volume, porosity and the best structural and mechanical characters are received at the optimal dosage of the bioactivated product of 9% inside of flour weight
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