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QUALITY CHARACTERISTICS OF BREAD FROM WHEAT FLOUR OF A HIGH EXTRACTION RATE WITH DIFFERENT LEVELS OF MAGNESIUM IONS FROM LACTATE SALT ADDITION
Abstract
The aim of this study was to analyze the bread quality prepared from a wheat flour of a 1250 type in which four levels of magnesium ions (0, 100, 150 and 200 mg/100g) from lactate salt were incorporated. In order to determine the bread quality the physical, crumb microstructure, textural, colour and sensory characteristics were analyzed. Bread quality characteristics loaf volume, porosity and elasticity slightly increase with the increase level of magnesium ions addition compared to the control sample. The best bread samples with magnesium ions addition were those when 150 mg were incorporated in wheat flour. The bread crumb structure become more dense at high levels of magnesium ions addition in wheat flour and the bread colour become darker the most significant difference being obtained when 200 mg/100g magnesium ions were incorporated in wheat flour. The bread textural parameter hardness value increase the highest value being those obtained at 200 mg/100 g magnesium ions addition in wheat flour where from the sensorial point of view the highest score were received for the sample in which 100 mg/100 g magnesium ions was incorporated in wheat flour.
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