Effect of the addition of germs on the bread and pasta quality
2006
Muchova, Z.(Slovenska polnohospodarska univ. v Nitre (Slovak Republic) | Bojnanska, T. | Solnicova, S.
6 combinations of differently adjusted (milled raw and milled plus precooked) germs were tested in 2 variants of productions (from the products of trial and production milling) and in couple of cycles of trial baking and pasta making. The used combinations were: 100% of wheat flour (PM), control/reference level; 80% PM + 20% of raw germs (SK), denoted SK2; 70% PM + 30% SK (SK3), 50% PM + 50% (SK5). In the case of addition of the precooked germs (PK) 2 combinations, 80% PM + 20% PK (PK2), 70% PM + 30% (PK3), were used in the bread production and single one, 95% PM + 5% PK (PK05) for pasta. The latest combination was also repeated for pasta with raw germs, 95% PM + 5% SK (SK05), for the sake of comparison. An automated evaluation system for the decision support for the assessment of the suitability and acceptability of the use of the enhancement for the production and the final consumer from the nutritional, technological, and sensorical point of view was created. The variant with the best (highest) nutritional effect (50% PM + 50%, SK50) shows worse technological characteristics and non-typical sensorical properties compared with the control, especially in the case of the pasta.
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