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Investigation of the quality of dough with germinated grain additive
2005
Rakcejeva, T.(Latvia Univ. of Agriculture, Jelgava (Latvia))E-mail:Tatjana.Rakcejeva@llu.lv | Skudra, L.(Latvia Univ. of Agriculture, Jelgava (Latvia)) | Legzdina, L.(Latvia Univ. of Agriculture, Jelgava (Latvia))
Germinated grains are added to wheat dough with the purpose to promote the biological value of bread. As a result, a new product was obtained with a higher content of protein, fibre, B group vitamins; and vitamins C and E. The task was to investigate gluten quality changes at grain germination time, wheat dough rheological properties changes with various wheat, rye and barley amount additions, germinated for a different time. With the purpose to save maximum stability value of gluten, it was ascertained that the germination time of wheat grain could not be more than 24 hours. The best dough quality was obtained with germinated wheat grain additive. Germinated rye and barley grain additive (more than the experimentally ascertained amount) increases dough softening, decreases dough development time and dough stability. Only adding experimentally determined optimal amount of germinated grain, which promotes high quality bread, could produce dough with accepted rheological properties.
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