Publication
THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE
(STEF92 Technology, 2018-06-20, Codina, G. G., Zaharia, D., Ropciuc, S., Stroe, S. G.)
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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...
Advances in Biotechnology2018