engleski

The effect of improvers on dough rheology and bread properties

The influence of improvers on dough rheology and bread properties was investigated. The quantity of added improvers was in accordance with manufacturer recommendations. The analyzed flours were made by milling wheat cultivars of different rheological properties from Agricultural Institute Osijek. The effect of bread improvers on extensographic parameters was more pronounced in comparison with farinographic. The obtained results showed the extensographic parameters of flour samples should be taken into consideration before the decision about improveres quantity is made, because the maximum dough resistance of some cultivars in combination with improvers exceeded 1000 EU, while dough extensibility was significant lower what had negative effect on dough viscoaelastic properties. The added bread improvers caused an increase in loaves volume and had an impact on the crumb structure. Loaves volume and crumb structure of analyzed cultivars were significantly depend on extensographic dough properties.

flour; rheological dough properties; bread improvers; crumb structure

nije evidentirano