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EVALUATION OF DOUGH EMPIRICAL RHEOLOGICAL PROPERTIES AS AFFECTED BY DIFFERENT CALCIUM SALT ADDITION
Abstract
The aim of this study was to analyzed the effect of calcium ions from gluconate and lactate salt at the level of 100, 150 and 200 mg/100g addition on empirical dough rheological properties from the wheat flour type 1250. Dough empirical rheological properties were analyzed using the Farinograph, Amilograph, Glutograph, Alveograph, and Rheofermentometer devices. These devices allow us to obtain complete informations about dough rheological properties during mixing, pasting and fermentation process of wheat flour dough. According to the data obtained we concluded that both types of calcium ions decrease dough stability, the falling number value and Rheofermentometer retention coefficient. From the point of view of dough development time this value increases when the calcium ions from gluconate salt were added and decreases with the increase level of calcium lactate salt addition. According to Amylograph data we concluded that the gelatinization temperature and peak viscosity presented higher values for the dough samples when calcium salts are added compared to the control one.
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