engleski

Influence of some additives on rheological properties of flour

The aim of this work was to investigate how some commercially available additives affect rheological and baking properties of dough at different concentrations. All rheological estimations were performed according to a standard ICC procedure. The measurements were carried out using a Brabender's farinograph, an extensograph and an amylograph. Baking properties were investigated by tentative baking. The overall quality of the breads was estimated using a scoring system with five scores according to a DLG 1989 standard method. The wheat flour used was T-500 flour by Kupljenovo Inc., Kupljenovo. The additives were Farin Extra, Format (both by Ireks aroma Inc., Zagreb) and Pekol (Zvijezda Inc., Zagreb). We found that these additives significantly affect rheological and baking properties of bread. Pekol and Format demonstrated an optimal influence on these properties. Their positive role in the development of physical qualities and viscosity of the flour was evident at their low concentrations (Pekol: 0.5% ; Format: 0.4%). However, at high concentrations (Pekol: 1.5% ; Format: 1%) they optimised the baking properties of the dough. Further research should determine dosages of the additives and/or their combinations for different kinds of flour in order to formulate optimal recommendations.

baking additives; rheological properties; baking properties

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