Influence of some additives on dough and bread properties of a wheat-lupin flour blend
Küçük Resim Yok
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WAGENINGEN ACADEMIC PUBLISHERS
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Effects of some enzymes (transglutaminase; TG and glucosoxidase; GO), emulsifiers (sodium stearoyl-2-lactylate; SSL, diacetyl tartaric acid esters of mono and diglycerides; DATEM, and SSL+DATEM combination) and oxidant (ascorbic acid; AA) on the properties of dough and bread made of a wheat flour (WF) and lupin flour (LF) blend were determined. LF replaced with WF at a 15% level in all dough formulation. All additives except TG increased development time and stability of dough containing 15% LF. While the highest dough energy obtained with AA addition, maximum resistance value increased from 217 BU up to 434 BU with TG usage in dough formulation. SSL+DATEM combination gave highest bread volume and lowest crumb hardness at 24 and 72 h. Generally, SSL+DATEM and AA had a more positive effect on symmetry, pore structure and crumb texture of the bread than the other additives. For improvement of the properties bread prepared with WF-LF blend, SSL+DATEM combination as emulsifier and AA as oxidant can be recommended. Effect of TG and GO on bread properties were found limited compared to AA.
Açıklama
Anahtar Kelimeler
additive, bread, emulsifier, enzyme, lupin flour, oxidant
Kaynak
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
6
Sayı
2
