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COMPARATIVE APPROACH TO THE BASIC METHODS OF DOUGH OBTAINING IMPROVED WITH LENTIL FLOUR
Abstract
An actual problem of the bread making industry is represented by the final properties of the desired product. This fact requires a well knowledge of the technological process, the properties of the flour used, the proportions and the dough mixing method, factors that contribute to the desirable properties of the final products. This study aims at comparing the two basic methods of dough obtaining ? the direct method and the indirect method, with direct reference to the dough improved with lentil flour in addition of 15% compared to a blank sample with 0% addition of lentil flour. It describes the changes in porosity, volume, acidity and core elasticity. The results of the mixing process on the direct method indicate that the volume of the bread obtained is 262 cm3, 79% porosity, 2,5 Thorner degrees acidity and 93% core elasticity for samples with 15% lentil flour. In contrast, the results for samples obtained with the indirect method were superior ? 270 cm3 volume, 81% porosity, 2,7 Thorner degrees acidity and 98% core elasticity. The experimental research showed up that the indirect method offered better results in term of physico ? chemical properties of the final product.
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