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THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE
Abstract
The aim of this study was to analyze the effect of calcium ions from lactate salt at four levels of 0, 100, 150 and 200 mg/100g addition in wheat flour of a high extraction rate on fundamental dough rheological properties and bread quality. Wheat flour used in this study was of a strong one for bread making having 14.3% moisture content, 1.25% ash content, 14.3% protein content, 1.92% fat content, 35% wet gluten content and 3 mm gluten deformation index. Dough fundamental rheological properties were analyzed using the HAAKE MARS 40 rheometer where the moduli G', G" and loss tangent (tan ?) were determined within the linear viscoelastic region of wheat flour dough at a constant stress and during heating region from 250C up to 900C. The bread quality characteristics analyzed were the bread physical properties, crumb microstructure, colour and textural characteristics, sensory properties with a 9 point hedonic scale. At a level of 200 mg/100g calcium ions addition in wheat flour the gluconate salt presented a strengthening effect on fundamental dough rheological properties. Regarding the bread quality characteristics the best results were obtained for the sample with 150 mg/100g calcium ions addition in wheat flour.
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