Quality of wheat dough and bread containing whey additive
2010
Karolini-Skaradzinska, Z. | Czubaszek, A. | Luczak, D. | Fraczak, A.,Uniwersytet Przyrodniczy, Wroclaw (Poland). Katedra Technologii Owocow, Warzyw i Zboz
The objective of the research performed was to determine the effect of demineralised whey additive on the properties of wheat dough and bread. The experimental material was a wheat type 550 and 750 and powdered whey added in the amount of 2,4,6,8 and 10 percent of the flour weight. The wheat flour was assessed on the basis of the total content of protein, efficiency and deliquescence of gluten, sedimentation value, and falling number. The properties of flour and wheat dough with and without whey added were analysed on the basis of the determinations made using a farinograph and an extensograph. The flour containing the whey component amounting to more than 2 percent was characterized by lower water absorption and the dough with whey had a longer development time, was more susceptible to stretching compared to the control sample. The interaction between the dough fermentation time and the amount of whey added had the most significant impact on the majority of extensographic properties
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