Adalékanyagok hatása az őszi búza-tritikálé lisztből készült kenyerek tulajdonságaira | Effect of additives on bread quality of winter wheat-triticale flour
2010
Pepó, Pál | Nagy, László | Kovácsné Oskolás, Henriett
Summary In the current research, we investigated the baking quality of breads that were made of flours of different wheat varieties. Wheat flour was partially replaced by triticale flour at a ratio of 30%, we applied guar and seitan as additive materials. We measured bread height, baking and dry volume and judged its taste. According to our results, the additive materials increased the bread height and dry volume, while they had no significant effect on the baking volume (98.72–103.23%). Our results suggest that seitan has a more expressed effect on bread height. In the case of bread dry volume among particular varieties (Mező, Hajdúság), seitan was more effective, wheres guar proved to have a more expressed effect in the case of the others (Árkus, Rárós). We have not experienced differences among bread flavours, application of additive materials have no effect on flavour. Our results present that applied materials can be used for improvement of bread quality.
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