engleski

The relation between dough rheology and bread crumb properties in winter wheat cultivars

The present paper is focused on rheology dough properties of winter wheat cultivars in relation to bread crumb properties. The rheological characteristics of wheat flour were evaluated by using Farinograph and Extensograph tests. The image analysis for bread crumb grain assessment was applied as alternative technique for more rapid and efficient measurement of bread characteristics. The highest significant positive correlation (P<0.05) was found between bread crumb properties and extensographic parameters: dough energy, maximum dough resistance and resistance to extensibility ratio. Cultivars Klara, Barbara, Žitarka and Golubica have shown finer and uniform bread crumbs with regard to optimal dough physicochemical characteristics.

bread ; dough rheology ; bread crumb properties ; image analysis

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