The application of natural organic compounds in bakery industry
2010
Davidović, D.N., Žitopek Bakery Industry, Niš (Serbia) | Dodić, S.N., Faculty of Technology, Novi Sad (Serbia) | Mastilović, J.S., Institute for Food Technology, Novi Sad (Serbia) | Dodić, J.M., Faculty of Technology, Novi Sad (Serbia) | Popov, S.D., Faculty of Technology, Novi Sad (Serbia) | Lazić, M.L., Faculty of Technology, Leskovac (Serbia)
Investigations include the analysis of the impact of commercial products: complex additive (0.1, 0.3, and 0.5%), L-ascorbic acid (0.002, 0.004 and 0.012%), diacetyl ester of tartaric acid with monoglycerides (DATEM E472e, 0.1, 0.3, and 0.5%), alpha-amylase (0.002, 0.006 and 0.012%), xylanase (0.004, 0.012 and 0.024%), alcohol extract of rosemary, thyme or sage (0.5, 1.0 and 2.0%), as well as the combination of complex additive and rosemary, thyme and sage extract on rheological characteristics of dough. The study includes amylograph, farinograph and extensograph analysis of dough with and without additives (control sample). The volume of lost CO2 gas (mL) is the lowest in dough samples with an added combination of complex additive and thyme extract (0.05 and 0.5%) and rosemary extract (2.0%). In the samples with thyme extract (1.0%) added, the volume of lost gas is at a level of samples with added complex additive, DATEM, and L-ascorbic acid.
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