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Title: STUDIES REGARDING THE EFFECT OF DEFATTED RAPESEED FLOUR ADDITION ON WHEAT FLOUR DOUGH MICROSTRUCTURE, RHEOLOGICAL PROPERTIES AND BREAD QUALITY
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STUDIES REGARDING THE EFFECT OF DEFATTED RAPESEED FLOUR ADDITION ON WHEAT FLOUR DOUGH MICROSTRUCTURE, RHEOLOGICAL PROPERTIES AND BREAD QUALITY
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1314-2704
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English
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17
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61
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The aim of this paper was to investigate the effect of defatted rapeseed flour addition from which proteins were extracted (DRF) on quality characteristics of bread as a finished product by baking test, rheological and microstructural examination. The dough rheological properties were determined by using the Alveograph device and its microstructure was analyzed by using the epifluorescence light microscopy (EFLM). Also, there were conducted analyses on the bread quality prepared from composite flour (wheat flour 650 type of a very good quality for bread making and 5, 10, 15 and 20% DRF addition). The analyzed bread quality characteristics were: loaf volume, porosity and elasticity. Using the means of a textural analyzer and a Stereo Microscope device, there were also studied the bread textural properties: hardness, cohesiveness, adhesiveness, viscosity, elasticity, gumminess, chewiness and crumb microstructure. The best results were obtained for the bread with 10?15% DRF addition. Due to the fact that proteins from rape seed present a high nutritional value due to it essential amino acid content it may be successful used in order to improve bread from the nutritional point of view.
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conference
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17th International Multidisciplinary Scientific GeoConference SGEM 2017
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17th International Multidisciplinary Scientific GeoConference SGEM 2017, 29 June - 5 July, 2017
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Proceedings Paper
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STEF92 Technology
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International Multidisciplinary Scientific GeoConference-SGEM
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Bulgarian Acad Sci; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci & Arts; Slovak Acad Sci; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; World Acad Sci; European Acad Sci, Arts & Letters; Ac
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991-998
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29 June - 5 July, 2017
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website
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cdrom
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4479
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bread quality; lysine deficiency; microstructure; rheology; bread texture
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