Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours
2011
Gavurníková, S., Plant Production Research Center, Piešťany (Slovak Republic) | Havrlentová, M., Plant Production Research Center, Piešťany (Slovak Republic) | Mendel, Ľ., Plant Production Research Center, Piešťany (Slovak Republic) | Čičová, I., Plant Production Research Center, Piešťany (Slovak Republic) | Bieliková, M., Plant Production Research Center, Piešťany (Slovak Republic) | Kraic, J., Plant Production Research Center, Piešťany (Slovak Republic)
The composite flours were created from basic wheat flour and from buckwheat and millet flours used as additives in the weight ratio of 5-30%. Basic technological parameters of flours (ash content, wet gluten, gluten swelling, sedimentation index, falling number), rheological properties of dough, and sensory parameters of baked bread loaves (weight, specific volume, aroma, taste, structure) were studied. Additives influenced all traits of flours, doughs, and baked breads. From the technological and sensory points of view, baked breads with the addition of buckwheat were accepted up to the addition of 20% and breads with millet up to 5% (even though taste and flavour were accepted up to 15% addition).
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