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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...

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...

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...

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...