Smilšu struktūra miltu izstrādājumos
2017
Gedrovica, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
For the preparation of flour products different types of flour with different nutritional value and physical indicators are used. Rough wheat flour is in dark colour and coarse fraction, which makes the structure “sandy”, it is related with bran particles in flour composition. Rough wheat flour can be used in making products such as bread and biscuits. Flour affects the structure of dough and the product; grain particles are clearly visible also in the texture, which are similar to sand and creates the hard structure of product. Such changes in the structure are related to the fact that the rough wheat flour contains an increased amount of dietary fibre, which swells after contact with water and makes the dough and product heavy and harder. When added to pastry products, rough wheat flour and the same other ingredients, for example Jerusalem artichoke powder, kama flour etc., initiate an association with sand, when you taste the product and make the sensory evaluation. Although the flour products made of fine flour is light-coloured and have soft structure, the products made of the rough wheat meal are more valuable. Special sand-like structure, visual appearance and taste is supplemented by the much higher nutritional value owing to the rich fibrous material, B group vitamins, minerals and various other biologically active components.
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