Textural properties of crumb of wheat and oats flour bread
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2016, Vol 23, Issue 3
Abstract
The objective of the research study was to assess the changes in some selected textural properties of crumb of wheat and oats flour bread with 50% of residual oats flour therein and made using a fermentation method, either with yeast and without rye flour sourdough (MORD), or with rye sourdough (MORZ). That bread was compared with the bread containing 50% of commercial oats flour and made using the two above methods (MOHD and MOHZ); it was also compared with the wheat flour bread baked only with yeast (MPD). The addition of 50% of the residual or commercial oats flour caused the yield of that bread to increase ca. 6 %, and its volume to decrease (ca. 360 cm3) compared to the wheat flour bread. Regardless of the method of making the dough, the organoleptic properties of the bread baked using the residual oats flour were better assessed than those of the bread made using the commercial oats flour. It was found that the resilience and springiness of bread crumb of all the bread loaves studied decreased gradually during the whole period of storage. All the tested wheat and oats flour bread loaves were characterized by a greater hardness (about 8 N) and chewiness (about 3,5 N) on the day of baking them compared to the wheat flour bread. It was confirmed that the use of sourdough had a positive effect on the hardening process of crumb of the bread loaves analyzed as it caused the intensity of that process to decrease. The sourdough used also impacted the final result after 3 days of storage: the wheat and oats flour bread loaves without the rye sourdough added showed a significantly higher crumb hardness already after the first day of storage.
Authors and Affiliations
Gabriela Zięć
Keywords
Related Articles
- EP ID EP107282
- DOI 10.15193/zntj/2016/106/129
- Views 62
- Downloads 0
EFFECT OF NISIN AND LYSOZYME ON GROWTH OF ALICYCLOBACILLUS ACIDOTERRESTRIS STRAINS AND POTENTIAL TO USE THOSE COMPOUNDS AS BIO-PRESERVATIVES IN APPLE JUICE
Acidothermophilic and spore-forming bacteria Alicyclobacillus acidoterrestris can cause pasteurized fruit and vegetable juices to spoil. The effectiveness was examined of nisin and lysozyme used as natural preservative...
Wpływ sezonu produkcji na podstawowy skład chemiczny oraz zawartość makro- i mikroelementów w mleku krowim i kozim
Celem pracy było porównanie składu chemicznego i zawartości makro- i mikroelementów w mleku krowim i kozim z uwzględnieniem sezonu produkcji. Badaniami objęto 134 próby mleka pobranego od krów rasy simentalskiej i 168...
EFFECT OF CALCIUM CHLORIDE ON PHYSICOCHEMICAL PROPERTIES OF PROCESSED CHEESE ANALOGUES ON THE BASIS OF MILK PROTEINS AND MILK FAT
The objective of this study was to determine the effect of calcium chloride on textural properties and meltability of processed cheese analogues produced on the basis of acid casein, whey protein preparations (50 % dem...
INNOVATIVE CONSUMER OF FOOD OF ANIMAL ORIGIN
Product innovation is an important factor of competitiveness provided its market implementation is preceded by detailed research studies on consumer needs and expectations. Considering the popularization of novelties, t...
Skład chemiczny, rozpuszczalność kolagenu śródmięśniowego i tekstura wybranych mięśni wołowych
Celem pracy było określenie składu chemicznego ośmiu mięśni jałowic oraz zmian rozpuszczalności kolagenu śródmięśniowego, profilu tekstury i siły cięcia w 2. i 14. dniu ich dojrzewania poubojowego. Badania prowad...