Применение амарантовой белковой муки в производстве ржано-пшеничного хлеба
2009
Shmal'ko, N.A. | Chalova, I.A. | Roslyakov, Yu.F. | Savina, A.G. | Romashko, N.L., Kuban State Tecnological Univ., Krasnodar (Russian Federation)
A possibility to use amaranth protein flour in making rye-wheat bread was studied: influence on baking properties of rye flour, rheological properties and physical and chemical characteristics of the dough quality, food and biological value of baked bread. Flour mixtures composed of wheat, rye and amaranth flours in an amount of 2.5-12.5% are characterized by normal quality autolytic activity, wherein the dosage of amaranth flour in mixtures when replaced rye flour by it should nor exceed 100%. As the dosages of amaranth flour increase the strength of rye-wheat dough reduces by raising the autolytic activity; the titrating acidity during dough fermentation increases as the dosages of amaranth flour increase, therefore, amaranth flour is advisable to use to accelerate dough maturation. Adding amaranth flour to replace part of rye flour promotes improving the quality of finished products: the specific volume of bread increases by 5%, porosity – by 8.5%, acidity – by 20%, total crumble compressibility - by 18.6%, the content of aromatic substances – by 18%. The optimum dosage of amaranth flour does not exceed 10%
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