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  • 标题:Effect of the addition of wheat bran stream on dough rheology and bread quality
  • 本地全文:下载
  • 作者:. Iuliana BANU ; Georgeta STOENESCU ; Violeta Sorina IONESCU
  • 期刊名称:Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
  • 印刷版ISSN:1843-5157
  • 电子版ISSN:2068-259X
  • 出版年度:2012
  • 卷号:36
  • 期号:1
  • 页码:39-52
  • 出版社:Galati University Press
  • 摘要:The milling by-products have high nutritional value and can be incorporated into white flour. This study was aimed at comparatively examining the rheological behaviour of the doughs made from wheat white flour with different levels (3-30%) of bran streams incorporated and from wholewheat. The results indicated significant correlations between the ash content of the wheat bran streams incorporated into flour and Alveograph, Rheofermentograph and Mixolab parameters. The white flour sample with 25% wheat bran streams had the ash content similar to wholewheat, but the dough rheology was improved. The quality of the white flour bread with 25% wheat bran streams was improved compared to the wholemeal bread
  • 关键词:wheat bran stream; Alveograph; Rheofermentometer; Mixolab; ;bread
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