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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
(STEF92 Technology, 2018-06-20, Codina, G. G., Zaharia, D., Stroe, S. G., Dabija, A.)
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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 br...
Advances in Biotechnology2018