Scholarly record

RESEARCH ON THE INFLUENCE OF THE IMPROVERS ON THE WHEAT FLOURS RHEOLOGICAL PROPERTIES AND THE IMPACT ON THE QUALITY OF BAKERY PRODUCTS

Cristina Constantinescu

Abstract

It often happens that wheat flour does not have the proper physical, biochemical and technological properties for bakery, biscuits, pasta, etc. or to be nutritionally inappropriate. This occurs when the biochemical composition is unbalanced. Because the structure and quality of the bread is based on the gluten skeleton, the variation in gluten content will obviously influence the quality of the bread. Also, gliadin / glutenin gluten ratio, which influences dough elasticity, extensibility and flour ability to retain water, is of great importance. As for starch, the importance of amylose and amylopectin is greatly influencing the hydration capacity of wheat flour. These relationships are influenced by the wheat variety, the harvesting conditions, the attack of various pests and the storage conditions. At the same time, changes in the enzymatic activity of wheat flour, in the sense of increasing it over the normal values, affect the breeding characteristics: sprouting of the wheat grain in the spice (high amylolithic activity), wheat attack (high proteolytic activity) and other pests, mass grain masses, stored under improper conditions. The improvers used in the manufacture of bread are substances which, in the quantities provided by the specialists, improve the quality of the bread and extend its freshness. In order to choose the food additive properly, it must be taken into account that the technological qualities of the flour are decisive for the quality of the product and, in particular, the strength of the flour and its ability to form and retain gas. The improvers should be chosen according to the qualities and qualities of the flour, if it does not meet the established standards. As improvers, the backing industry uses: enzymes, oxidizing substances, reducing substances, acidic substances, emulsifiers or their conjugates. Since the enzymatic preparations present on the market mainly contain the alpha amylase and xylanase components, the influence of the combination of the two elements on the rheological properties of the flour was analyzed, and in the end, there were also samples of baking to verify the determinations. For blank wheat flour, analysis was made at both the Chopin Alveograph and the Chopin S Mixolab. The analyzed flour had a 400 second Falling index N and wet gluten 29%, W 324, p / 1.4, CH 57.8%, 2 min development, 8.7 minutes stability, 75 UB softening Starting from this flour, the influence of addition of alpha amylase and xylanase was performed and monitored. Alpha amylase was added 1 g / 100 kg flour in a constant proportion for all samples. Xylanase was added in amounts of 0.5 g / 100 kg flour; 0.75 g / 100 kg flour; 1 g / 100 kg flour; 1.5 g / 100 kg of flour; 1.75 g / 100 kg of flour; 2 g / 100 kg flour The influence of the addition of these enzyme combinations on the rheological parameters was monitored and it was observed that as we increase the amount of xylanase there is a decrease in W and the ratio p / l. It also influences negative (decreasing) stability and decreases development. Since the basic flour (control) was one with baking properties above average, the baking samples were not negatively influenced by increasing the percentage of xylanase. For all baking samples, the same working conditions were followed.

Publication Impact Profile

• Captures
• Mendeley - Readers: 5

PLUMX see details

DOI resolver: doi.org/10.5593/sgem2018/6.2/s25.069

Publication details

Back to publication list