[Influence of flour quality on the characteristics of frozen bread dough]
2008
Dodic, J., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Popov, S., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Rankovic, J., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Dodic, S., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet
The aim of this study is examination of possibility of commercial wheat flour, with quality chaacteristics for this region, application for production of frozen dough. Frozen dough was analyzed and it is concluded that content and quality of gluten is the most important for quality of frozen dough. Except that, minimal damage of starch contributes to quality of frozen dough. Amylolitic activity of wheat flour enzymes, characteristic for flour from this region, is sufficient to supply yeast cells in unfrozen dough with sufficient quantity of fermentable sugars.
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