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54 2015

Journal of Food and Nutrition Research
Súhrny čísla 1 / 2015

Pejcz, E. – Mularczyk, A. – Gil, Z.
Technological characteristics of wheat and non-cereal flour blends and their applicability in bread making
Journal of Food and Nutrition Research, 54, 2015, č. 1, s. 69-78

Ewa Pejcz, Department of Fruit, Vegetable and Cereals Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland. E-mail: ewa.pejcz@up.wroc.pl

Received 17 April 2014; 1st revised 17 June 2014; 2nd revised 7 August 2014; accepted 20 August 2014; published online 10 February 2015

Súhrn: Alternative materials for bread production, which are used to enrich its composition, cause changes in the quality of dough and loaves that are important for bakers. We tested the applicability in bread making of four non-cereal flours: chestnut, coconut, flax and hemp at 5%, 10% and 15% of wheat flour replacement. All the flours, except for chestnut, improved dough rheology and protein content. Coconut flour decreased gelatinization maximum, while the other flours, in particular flax flour, increased it. The increasing rate of coconut flour and 15% of chestnut and hemp flours reduced the bread volume, while 10% of flax flour improved it. All the flours, except for coconut, darkened the crumb, chestnut gave it additional purple shade and hemp made it the darkest. Coconut and flax addition gave the bread high sensory acceptability, while chestnut and hemp breads were negatively scored due to a strong, strange and musty aroma, and a strange crumb colour.

Kľúčové slová: coconut flour; chestnut flour; flaxseed flour; hemp flour; bread making; wheat flour blends

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