The effect of water hardness on bread quality (Dough)
2003
Madani, Soghra | Irani, Parviz | Babae, Babak
Bread is an spale food in many countries , specially in Iran. Acording to statistics , the amount of bread waste in 13% . With consideration to different effective factors on bread waste , in this research work , the effect of water as a row material was studied . Water with according to it’s characterists is used in dough making.Without water , the most changes in bakery products would not be ocurred.The role of water in bread making is solving and leavening . Also water acts as a carrier for material interchanges and as an agent in chemicaland biochemical reactions.Water is sprayed on the surface of bread and bakery products in order to achieving a desired colour. With investigation on water samples from 14 different areas of karaj,it was recognized that the mean amount of water hardness is between 100 ± 20 to 600 ± 20 PPM. Then the effects of water hardness on dough rheology characteristics were studied . Results indicated that the and#1638and#1640amount of hardness had different effects on this factor and with considering the intraction of treatments, they affect in different manners. Though different levels in Roshn wheat variety on Water Absorbtion and Stability were significant on 5% level and on Arrivel Time,Dough Development and Degree of Softening were significant on 1% level and in Bezostaya wheat the effect of Water Hardness was only significant on Water Absorbtion in 5% level and on other Rheology Characteristics in 1% level. In over all, water with hardness higher than 10 t0 500 PPM is effetive on rheologyical properties of dough and the manner of effecting is different due to wheat variety . The most effetive of hardness on Roshan and Bezostaya wheat was at 550 ± 20 PPM and 450 ± 20 PPM respectively.
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