Abstract
Investigations include the analysis of the impact of commercial products: complex additive (0.1, 0.3, and 0.5%), L-ascorbic acid (0.002, 0.004 and 0.012%), diacetyl ester of tartaric acid with monoglycerides (DATEM E472e, 0.1, 0.3, and 0.5%), ?-amylase (0.002, 0.006 and 0.012%), xylanase (0.004, 0.012 and 0.024%), alcohol extract of rosemary, thyme or sage (0.5, 1.0 and 2.0%), as well as the combination of complex additive and rosemary, thyme and sage extract on rheological characteristics of dough. The study includes amylograph, farinograph and extensograph analysis of dough with and without additives (control sample). The volume of lost CO2 gas (mL) is the lowest in dough samples with an added combination of complex additive and thyme extract (0.05 and 0.5%) and rosemary extract (2.0%). In the samples with thyme extract (1.0%) added, the volume of lost gas is at a level of samples with added complex additive, DATEM, and L-ascorbic acid.
Highlights
When wheat flour, salt, water and additives are combined in order to prepare dough, complex cascades of physical and chemical events have been reported to take place during mixing [1,2]
The volume of lost CO2 gas is the lowest in dough samples with an added combination of complex additive and thyme extract (0.05 and 0.5%) and rosemary extract (2.0%)
In relation to the control sample (0.5 min), the stability of dough significantly increases (p = = 0.038) with the addition of: Datem-a (0.3%), L-ascorbic acid (0.002%), rosemary extract (1.0%), thyme extracts (0.5 and 1.0%) and sage extract (1.0%), and significantly decreases (p = 0.036) with the addition of rosemary extracts (0.5 and 2.0%), combination of complex additive and thyme extract (0.05 and 0.5%)
Summary
Salt, water and additives are combined in order to prepare dough, complex cascades of physical and chemical events have been reported to take place during mixing [1,2]. The formation of hydrogen bonds between glutamine residues explains the effects on dough rheology that have been observed on esterification of glutamine residues and the addition of D2O, rather than H2O, with the former decreasing and the latter increasing the resistance to extension [3]. In terms of the final product, this substance improves loaf volume and endows it with resilient texture, fine grain as well as slicing properties [9] Emulsifiers such as DATEM may promote the aggregation of gluten proteins in dough by binding to the protein hydrophobic surface. Hydrophilic emulsifiers may form lamellar liquid–crystalline phases in water, which associate with gliadins The formation of such structures allows the expansion of gas cells and contributes to dough elasticity, resulting in increased bread volume [10]. There has been a general increase in the number of consumers who reject all synthetic addi-
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