Autors: Jukić M., Koceva Komlenić D., Mastanjević K., Mastanjević K., Lučan M., Popovici C., Nakov, G. N., Lukinac J.
Title: Influence of damaged starch on the quality parameters of wheat dough and bread
Keywords: Starch Dough Bread Rheology Gelatinisation

Abstract: A certain degree of damage to the starch granules is desirable but excessive level of starch damage can have deteriorating effect on the quality of the bakery products. The wheat flour with lower (3.15%) and higher degree of starch damage (6.13%) were produced by repeat grinding (two passes) in a laboratory mill. The rheological measurements of dough samples were conducted using Farinograph and Extensograph, and gelatinisation and pasting properties – differential scanning calorimetry and Micro Visco-Amylo-Graph. Texture profile analysis of bread samples were performed using a texture analyser, and specific volume by laser topography method.

References

    Issue

    , vol. 8, issue 3, pp. 512-521, 2019, Ukraine, Ukrainian Food Journal, DOI 10.24263/2304- 974X-2019-8-3-8

    Full text of the publication

    Вид: пленарен доклад в международен форум, публикация в реферирано издание, индексирана в Web of Science