Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides
2014
Dapčević-Hadnađev, Tamara (Institute of Food Technology, Novi Sad (Serbia)) | Dokić, Ljubica P. (Faculty of Technology, Novi Sad (Serbia)) | Pojić, Milica M. (Institute of Food Technology, Novi Sad (Serbia)) | Hadnađev, Miroslav S. (Institute of Food Technology, Novi Sad (Serbia)) | Torbica, Aleksandra M. (Institute of Food Technology, Novi Sad (Serbia)) | Rakita, Slađana (Institute of Food Technology, Novi Sad (Serbia))
The aim of present study was to evaluate the effects of emulsifying starches used as additives in breadmaking. In order to achieve this, the partial replacement (5-10%) of wheat flour with starch sodium octenyl succinate (OSA starch), pregelatinized starch sodium octenyl succinate (Pregel OSA starch) and hydrolyzed spray-dried starch sodium octenyl succinate (Hydrol OSA starch) was prepared. The quality characteristics of obtained bread were compared to control wheat flour bread and bread containing 0.5% hydroxy- propyl methylcellulose (HPMC). The obtained results indicated that addition of Pregel and OSA starches influenced the increase in water absorption, whilst addition of Hydrol OSA starch exhibited the opposite effect. Moreover, the addition of all chosen starches influ- enced the decrease in dough stability. On the other hand, the positive effects of imple- mentation of emulsifying starches on specific volume and texture were observed, where Pregel OSA and OSA starch have expressed the best effect.
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