Abstract
AbstractThe effect of magnesium ions from gluconate salt at the level of 100, 150 and 200 mg/100g addition on empirical dough rheological properties from the 550 wheat flour type was studied. Dough rheological properties during mixing (dough development time, dough stability, degree of softening), α amylase activity and gelatinization temperature were analyzed by using a Falling Number and Amylograph. During fermentation were analyzed the maximum height of gaseous production, total CO2volume production, volume of the gas retained in the dough at the end of the test and the retention coefficient by using a Rheofermentograph device. By magnesium gluconate (Mg) salt addittion dough become more strength by an increase of stability and a decrease of the degree of softening. With Mg addittion wheat flour dough volumes were affected. Compared to the control sample, the dough volume decreased with the increased level of Mg. From the point of view of the α amylase activity, it decreases with the increase level of Mg whereas the gelatinization temperature increases.
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