[Influence of combined substition of wheat flour by other cereal flours with addition of gluten flour on rheological and baking quality of bread]
1984
Mulalic, N. (Tehnoloski fakultet, Banka Luka (Yugoslavia))
By combined substitution of wheat flour by maize, rye, oats and gluten flour, it is possible to substitute wheat flour by other ingredients in the amount of 5 to 40%, which may improve, keep or degrade some properties. In all combinations of fresh flour and added gluten flour, total protein content is increased and quality group according to farinograph changed from B-2 to B-1 and even A-2 in relation to standard wheat flour. Oats flour increases moisture absorption, dough yield, loaf volume, quality of bread crumb after baking and keeping quality. Extensographic data for pure wheat flour are better than for most types of flour mixtures. Amylographic values of standard flour were fairly high, while in case of 10% mixture this value drops. Loaf volume in standard flour is above all other mix combinations. The best bread quality is gained by the following mix: wheat- 60%, oats - 20%, rye - 10%, maize - 5% and gluten - 5%. This mixture has higher nutritive value than the standard flour.
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Эту запись предоставил Unassigned data from Yugoslavia