THE EFFECT OF THE ADDITION OF VARIOUS TYPES OF OILS ON THE TECHNOLOGICAL QUALITY OF WHEAT DOUGH AND BREAD

The aim of this work was to evaluate the effect addition (0.5 %, 1 % and 1.5 %) vegetable oils (pumpkin, rapeseed sunflower oil) on technological quality (rheological properties dough, bakery indicators experiment) wheat dough subsequently bread. flour type T 650 used as a base also control. In determined dry matter 86.65 %. By determining (crude protein content, falling number, starch ash titratable acidity Zeleny index) it is possible summarize that four strong. gluten were optimal suitable for use. specific volume, volume yield, bulk productivity, bread loss during baking shape by experiment. highest in loaf with pumpkin oil – 424.2 cm3.100 g-1. prepared breads increased value sample (volume increase 24 compared control variant without addition. optimal; productivity direct proportion individual oils. had beneficial rheological dough. farinograph good, but oil, development time gradually decreased. After (the difference between maximum minimum) higher 55 It recorded positive results evaluation extenzograph properties. comprehensive evaluation, can be stated effects