Naslov
Influence of additives on rheological and baking properties of dough for bread making

Autori
Blažić, Marijana ; Lalić, Ljerka Marija, Jokić, Stela ; Tunjić, Mirko

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
6th International congress "Flour - Bread 2011" & 8th Croatian Congress of Cereal Technologists "Flour - Bread 2011" : Book of abstracts / - , 2011, 62-62

Skup
International congress "Flour - Bread" (6 ; 2011) ; Croatian Congress of Cereal Technologists "Flour - Bread" (8 ; 2011)

Mjesto i datum
Opatija, Hrvatska, 12.10.2011. - 14.10.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
smooth wheat flour T-500; dough; bread; additives; improvers; rheology

Sažetak
The intention of this research was to compare effects of particular components of complex additive (ascorbic acid, DATEM, mono- and diglycerides of fatty acids, full-fat enzyme-active soy flour) with improver\'s effect (Digo fresh) on smooth wheat flour T-500. It was attempted to establish which additive has the most favourable influence on rheological properties of flour dough, and baking and sensorial properties of bread. The samples of bread were made by recipe for standard white bread. Chemical characteristics of standard wheat flour T-500 were investigated by analytical methods. The results of this investigation have shown that the best bread was made with addition of more different additives, by addition of complex improver, and in this way, the best bread properties had been achieved. The comparison of results with statistical analysis of measured values was performed, and the coefficient of correlation was calculated. The results of statistical research showed very high degree of correlation between extensiographical values (energy (90\'), resistance (90\'), extensibility (90\')) of dough and specific bread volume.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA