Влияние продуктов переработки хмеля на газообразующую способность муки и реологические свойства пшеничного теста
2009
Klindukhova, Yu.O. | Roslyakov, Yu.F., Kuban State Tecnological Univ., Krasnodar (Russian Federation) | Karadzhov, G.I., University of Food Technologies, Plovdiva (Bulgaria)
Studied was the influence of granulated hop and hop cones on the rheological properties of wheat dough. Hop products were added to the dough at the dosages of 0.5; 1.0 and 1.5% relative to the flour weight: the content of alpha-acids in the cake was 3.5, 5.5; in granulated hop – 7.5 and 15.0%. As is found, adding granulated hop, type 45 containing 3.5 and 15.0% of acids increases the amount of released carbon dioxide for 5 h of fermentation by 0.8-3.6% and 0.3-3.2%. Adding hop cone cake over this time increases the amount of carbon dioxide by 2.2-4.5%. The optimum dosages of granulated hop, type 45 and hop cone cake are 1 % relative to the flour weight. Adding granulated hop increases the acidity in the fermentation process. Increasing the dosage of hop products results in inconsiderable (by 3%) increasing the water-absorbing capability of the dough. The dough formation time by adding granulated hop and cone hop cake increases by 0.5-0.75min; the dough stability for granulated hop rises by 10.0-34.5%, for hop cone cake – by 10.0-29.5%, both preparations induce dough dilution by 15-40%. Adding granulated hop and hop cone cake decreases plastic and elastic properties of wheat dough. The positive influence of hop products on the gas-forming capability of flour and the rheological properties of wheat dough is proved to be in the dosage up to 1%
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