Использование амарантовой белковой муки в производстве пшеничного хлеба

Shmal'ko, N.A.; Chalova, I.A.; Roslyakov, Yu.F.; Romashko, N.L.; Drozdovskaya, N.A.; Kurbanova, L.K., All-Russia Research and Development Inst. of Grain and Grain Processing Products, Moscow; Men'shenin, A.I.; Meleshkina, E.I.; Smirnov, S.O., Kuban State Tecnological Univ., Krasnodar; Medvedev, A.E.

Использование амарантовой белковой муки в производстве пшеничного хлеба

2009

A possibility to use amaranth protein semi-defatted flour in bread making, its chemical composition, biological value, influence on the quality of activated pressed yeast (APY), fermentation activity and rheological properties of wheat dough were studied. The amaranth flour was used at dosages of 1, 3, 5, 7 and 10% in conditions of partial replacing the wheat flour. The most activity of pressed yeast was observed when using 10% of amaranth flour to prepare an aqueous-flour mixture. Amaranth flour weakens gluten, promotes increasing gas formation in dough, t\\reduced the fermentation activity index of dough, positively influences the titrating acidity of semi-products, and favorably influences the structural and mechanical properties of the dough. For preparing bread with amaranth flour the best method is sponge when an additive is brought into a liquid sponge. Data of influencing the amaranth flour on the volume and specific volume of bread, form resistance of baking products, porosity, crumble compressibility and other characteristics are given. Similarly, data of using amaranth flour to activate yeast and its influence on the bread quality are given. The appropriateness of using amaranth flour in bakery production is proved

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Mots clés AGROVOC

alimentos alimentos bajos en grasa amaranthus bread breadmaking calidad foods harina de trigo harinas de no cereal ingredientes ingredients low fat foods nutritive value pain pan panification produit alimentaire protein products quality russian federation valeur nutritive valor nutritivo wheat flour

Informations bibliographiques

Editeur

KSTU

Pagination

p. 156-162

D'autres materias

Ingredient; Qualite; Noncereal flours; Aliment allege en graisse; Produit proteique; Federacion de rusia; Panificacion; Federation de russie; Productos proteinicos; Farine de ble; Farine non cerealiere

Langue

russe

Note

5 tables

2 ill., 3 ref.

ISSN

8333-0359

Sous-titre

Амарантовая мука - вторичный продукт при производстве амарантового масла

Titre traduit

Using amaranth protein flour in the production of wheat bread[amaranth flour is a secondary product of amaranth oil production]

Source

Bakery, Confectionery and Pasta the 21 Centuries: materials of the international scientifical and practical conference, Roslyakov, Yu.F..- Krasnodar (Russian Federation): KSTU, 2009. Bakery, Confectionery and Pasta the 21 Centuries, Krasnodar (Russian Federation), 17-19 Sept 2009.- 978-5-8333-0359-7.- p. 156-162

Conférence

Bakery, Confectionery and Pasta the 21 Centuries, , Krasnodar (Russian Federation), 17-19 Sept 2009

Sur AGRIS depuis: 2011-01-15

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