Rheological properties of dough and sensorial quality of bread made from a wholemeal rye-wheat blend with the addition of gluten

Baking assays under standardized conditions were carried out in order to compare the efficacy of ascorbic acid, cysteine and gluten as improvers of 50-50% wholemeal rye-wheat flour doughs. A fermentation time of 240 min was chosen taking into account the specific loaf volume without additives; dough...

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Autores principales: Saiz, A.I., Iurlina, M.O., Perez Borla, O., Fritz, R.
Formato: JOUR
Lenguaje:English
Materias:
Ascorbic acid
Cysteine
Gluten
Wholemeal rye-wheat dough
Lactobacillus
Secale cereale
Triticum aestivum
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_11201770_v19_n4_p439_Saiz
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_11201770_v19_n4_p439_Saiz
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spelling todo:paper_11201770_v19_n4_p439_Saiz2023-10-03T16:06:38Z Rheological properties of dough and sensorial quality of bread made from a wholemeal rye-wheat blend with the addition of gluten Saiz, A.I. Iurlina, M.O. Perez Borla, O. Fritz, R. Ascorbic acid Cysteine Gluten Wholemeal rye-wheat dough Lactobacillus Secale cereale Triticum aestivum Baking assays under standardized conditions were carried out in order to compare the efficacy of ascorbic acid, cysteine and gluten as improvers of 50-50% wholemeal rye-wheat flour doughs. A fermentation time of 240 min was chosen taking into account the specific loaf volume without additives; dough yeast profile, pH and bread crumb structure. Composite doughs baked with different gluten levels were studied in regard to rheological, sensorial and microbiological changes. No significant changes in bread volume were observed when either ascorbic acid or cysteine were used at 50 and 100 ppm. Specific loaf volume was significantly increased (p<0.05) with 8% gluten addition. Strength value of the dough was significantly increased with gluten addition; furthermore, texture and overall acceptance were improved in comparison with bread without gluten. No significant differences (p<0.05) were observed in other attributes like crumb color, smell and taste, in agreement with Lactobacillus spp. and yeast counts. Fil:Perez Borla, O. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR English info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_11201770_v19_n4_p439_Saiz
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
language English
orig_language_str_mv English
topic Ascorbic acid
Cysteine
Gluten
Wholemeal rye-wheat dough
Lactobacillus
Secale cereale
Triticum aestivum
spellingShingle Ascorbic acid
Cysteine
Gluten
Wholemeal rye-wheat dough
Lactobacillus
Secale cereale
Triticum aestivum
Saiz, A.I.
Iurlina, M.O.
Perez Borla, O.
Fritz, R.
Rheological properties of dough and sensorial quality of bread made from a wholemeal rye-wheat blend with the addition of gluten
topic_facet Ascorbic acid
Cysteine
Gluten
Wholemeal rye-wheat dough
Lactobacillus
Secale cereale
Triticum aestivum
description Baking assays under standardized conditions were carried out in order to compare the efficacy of ascorbic acid, cysteine and gluten as improvers of 50-50% wholemeal rye-wheat flour doughs. A fermentation time of 240 min was chosen taking into account the specific loaf volume without additives; dough yeast profile, pH and bread crumb structure. Composite doughs baked with different gluten levels were studied in regard to rheological, sensorial and microbiological changes. No significant changes in bread volume were observed when either ascorbic acid or cysteine were used at 50 and 100 ppm. Specific loaf volume was significantly increased (p<0.05) with 8% gluten addition. Strength value of the dough was significantly increased with gluten addition; furthermore, texture and overall acceptance were improved in comparison with bread without gluten. No significant differences (p<0.05) were observed in other attributes like crumb color, smell and taste, in agreement with Lactobacillus spp. and yeast counts.
format JOUR
author Saiz, A.I.
Iurlina, M.O.
Perez Borla, O.
Fritz, R.
author_facet Saiz, A.I.
Iurlina, M.O.
Perez Borla, O.
Fritz, R.
author_sort Saiz, A.I.
title Rheological properties of dough and sensorial quality of bread made from a wholemeal rye-wheat blend with the addition of gluten
title_short Rheological properties of dough and sensorial quality of bread made from a wholemeal rye-wheat blend with the addition of gluten
title_full Rheological properties of dough and sensorial quality of bread made from a wholemeal rye-wheat blend with the addition of gluten
title_fullStr Rheological properties of dough and sensorial quality of bread made from a wholemeal rye-wheat blend with the addition of gluten
title_full_unstemmed Rheological properties of dough and sensorial quality of bread made from a wholemeal rye-wheat blend with the addition of gluten
title_sort rheological properties of dough and sensorial quality of bread made from a wholemeal rye-wheat blend with the addition of gluten
url http://hdl.handle.net/20.500.12110/paper_11201770_v19_n4_p439_Saiz
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