engleski

Influence of wheat straw addition on bakery product quality

Wheat straw contains higher content of cellulose and a certain amount of macro and microelelments that play a significant role in nutrition. Influence of wheat straw addition on production of bakery products was studied. Flour type T-850 was used with the addition of 5, 10 and 15% of fine milled and sterilized straw. Standard chemical and rheological analyses were done for all samples. Laboratory test baking was performed and sensory evaluation of the end products was done after 24 hours. Crumb elasticity and uniformity of pores, colour and crust volume were evaluated according to the existing standards. The obtained results showed that the addition of wheat straw up to 10% could be used in producing special types of bakery products.

flour ; wheat ; bakery products

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