首页    期刊浏览 2024年12月05日 星期四
登录注册

文章基本信息

  • 标题:Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions
  • 本地全文:下载
  • 作者:Ivan Švec ; Rasa Kapačinskaité ; Marie Hrušková
  • 期刊名称:Czech Journal of Food Sciences
  • 印刷版ISSN:1212-1800
  • 电子版ISSN:1805-9317
  • 出版年度:2020
  • 卷号:38
  • 期号:1
  • 页码:49-56
  • DOI:10.17221/12/2019-CJFS
  • 出版社:Czech Academy of Agricultural Sciences
  • 摘要:To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour composites reached statistically better results. All obtained data together with sensory scores pointed to the maximal tolerable quinoa or canahua dosage up to 15% wt.
  • 关键词:wheat composite flour; non-traditional plant; Zeleny sedimentation; Falling Number; fermentation process; bread volume
国家哲学社会科学文献中心版权所有