Effect of hop extracts on rheological properties of wheat dough
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Дата
2020
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Анотація
The choice of technological equipment and the mode selection in bakery industry is
determined by the rheological properties of the processed or transported food masses, preferments, and products. In this aspect, the effect of new ingredients in bakery production such as
two types of hop extracts (the hop-water and hop-milk whey systems) and their percentage in
the formula on the rheological properties of wheat dough during kneading and fermentation has
been investigated. The effect of extracts and their percentage in dough formula on time
development and strength of the dough has been studied. It was found, using the Brabender
Farinograph, that hop extracts lead to decreasing of the elasticity and degree of softening of
wheat dough with hop-water extract by 9—27% compared to the control, and hop-milk whey -
by 33—41%. Brabender Extensograph carried out the assessment of changes in physical
properties of the dough with hop extracts during fermentation after 45, 90 and 135 min. It was
found that hop extracts increase the strength of the dough and resistance to extension, which also
indicates strengthening effect of hop extracts on wheat gluten. The changes in the quality
characteristics of wheat bread with different dosage of hop extracts have been investigated. It
was found that the addition of the extract based on water increases the ability to hold the shape
of baked bread, on average, by 2—17% whereas extract based on whey increase this index by
8—25%.
Опис
Sokolova N. Effect of hop extracts on rheological properties of wheat dough / N. Sokolova // Intern. Conf. on Technics, Technologies and Education (ICTTE 2020), Yambol (Bulgaria), 4–6 Nov. 2020. – Yambol, 2020. – Vol. 1031: IOP Conference Series: Materials Science and Engineering. – [7 р.].
Ключові слова
hop extract, rheological properties, wheat dough, bread