- Tytuł:
- Research of the influence of xanthan gum on rheological properties of dough and quality of bread made from sprouted wheat grain
- Autorzy:
-
Samokhvalova, Olga
Oliinyk, Svitlana
Stepankova, Galyna
Shydakova-Kameniuka, Olena - Powiązania:
- https://bibliotekanauki.pl/articles/2175201.pdf
- Data publikacji:
- 2022
- Wydawca:
- Centrum Badań i Innowacji Pro-Akademia
- Tematy:
-
sprouted wheat grain bread
xanthan gum
dough
structure
bread quality
adhesion strength
specific volume
chleb z kiełków pszenicy
guma ksantanowa
ciasto
struktura
jakość pieczywa
siła przyczepności
objętość - Opis:
- The effect of microbial polysaccharide xanthan in the amount of 0.1-0.4% on the rheological characteristics of the dough from sprouted wheat grain and quality indicators of bread was studied. It was found that when xanthan gum is added, the dough's spreading and adhesion strength decreases, and the dough's resilience-elastic and plastic-viscous characteristics improve. Bread made from sprouted wheat grains with the addition of experimental dosages of xanthan has better structural-mechanical and physicochemical properties, as evidenced by higher indicators of crumb compressibility, specific volume, and moisture compared to the control sample. To obtain bread with the best quality indicators, it is recommended to use 0.3% xanthan.
- Źródło:
-
Acta Innovations; 2022, 45; 62--71
2300-5599 - Pojawia się w:
- Acta Innovations
- Dostawca treści:
- Biblioteka Nauki
Artykuł