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...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Formato: | JOUR |
| Lenguaje: | English |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_11201770_v19_n4_p439_Saiz |
| Aporte de: |
| Sumario: | 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. |
|---|