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STUDIES REGARDING THE EFFECT OF DEFATTED RAPESEED FLOUR ADDITION ON WHEAT FLOUR DOUGH MICROSTRUCTURE, RHEOLOGICAL PROPERTIES AND BREAD QUALITY
Abstract
The aim of this paper was to investigate the effect of defatted rapeseed flour addition from which proteins were extracted (DRF) on quality characteristics of bread as a finished product by baking test, rheological and microstructural examination. The dough rheological properties were determined by using the Alveograph device and its microstructure was analyzed by using the epifluorescence light microscopy (EFLM). Also, there were conducted analyses on the bread quality prepared from composite flour (wheat flour 650 type of a very good quality for bread making and 5, 10, 15 and 20% DRF addition). The analyzed bread quality characteristics were: loaf volume, porosity and elasticity. Using the means of a textural analyzer and a Stereo Microscope device, there were also studied the bread textural properties: hardness, cohesiveness, adhesiveness, viscosity, elasticity, gumminess, chewiness and crumb microstructure. The best results were obtained for the bread with 10пїЅ15% DRF addition. Due to the fact that proteins from rape seed present a high nutritional value due to it essential amino acid content it may be successful used in order to improve bread from the nutritional point of view.
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