Effects of special additives in wheat dough system measured by Mixolab technique
نویسندگان
چکیده
Three novel bread additives were developed, namely wheat bran (WB), aleurone-rich flour (ARF) fraction and germinated soybean [sprouted soy-based additive (YASO)]. Their applications tested in dough systems. The showed different chemical compositions targeting nutritional effects bread. In each case, three concentration ranges used (WB 10–30%, ARF YASO 10–50%). Rheological differences sensitively detected by the Mixolab technique mixed dough. So rheological caused compositional changes reflected results of above-mentioned technique. Based on curves, optimal levels applied 14%, 25% 30%) defined. These are acceptable from a point view as well. optimised mixtures with measurements Rapid Visco Analyser (RVA) slurry form, characteristic observed. RVA techniques, valuable 'fingerprints' could be generated. support conscious planned modification properties products application additives.
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2021
ISSN: ['1805-9317', '1212-1800']
DOI: https://doi.org/10.17221/228/2020-cjfs