Abstract
The work monitored rheofermentation properties of dough prepared from composite flours formed by 70% of wheat flour T650 and the addition of 30%. Three kinds of additions were used, namely spelt flour, amaranth flour and buckwheat flour. To determine rheofermentation properties Rheofermentometer Rhea F4 was used, by means of which the dough development, the production of fermentation gases, retention ability of dough and the activity of used baking yeast were analysed. The best ability to retain formed fermentation gas had wheat flour (control) and composite flour with the addition of spelt flour. The composite flour with addition of amaranth flour showed a retention coefficient compared to the control lower by 13%, and the composite flour with addition of buckwheat flour showed a retention coefficient compared to the control reduced by 20%. Control flour and composite flours were then processed in the baking experiment. Based on its results it was possible to evaluate the effect of the addition and retention capacity of dough on the quality of the final products (experimental loaves). The biggest loaf volume (200 cm3) and the optimal vaulting (0.65) were found in the control and a loaf made of composite flour with addition of spelt. Loaf volume, produced from composite flours with the addition of amaranth, and buckwheat was compared to control lower by 18.7%, and 16.3% respectively. The value of vaulting of these products (0.40) can be evaluated as unsatisfactory. Based on the evaluation of results observed by measuring on the rheofermentometer and baking experiment results it can be concluded that a better ability to retain the formed fermentation gas, thus ensuring high volume, had loaves made from wheat flour T650 and composite flour with addition of spelt flour. Based on the findings, it is possible to state that the results of rheofermentometric measurements predict the volume and vaulting of bakery products. By means of Rheofermentometer valuable information has been gained concerning the quality of bakery ingredients, especially flour and yeast.
Highlights
Cereals belong to the most important raw materials of plant origin
Wheat and rye are bread baking basic raw materials, and the quality of bread and bakery products whose consumption varies in Slovakia at around 66 kg per person per year, is significantly influenced by the quality of raw materials, mainly flour and yeast
The aim of the research was to study the rheofermentation properties of dough prepared from composite flours made up of wheat flour T650 (70%), and the addition of 30%, and evaluate changes caused by addition in the ability of dough to retain fermentation gases
Summary
Cereals belong to the most important raw materials of plant origin They are a source of carbohydrate, proteins, vitamins and minerals. The term pseudocereals commonly refers to seed crops used in the same way as cereals, but they do not belong to the family Poaceae. Compared to grains they tend to have higher levels of nutritionally relevant components, such as essential amino acids, minerals and fibre. Their application to products is reflected by a change in sensory properties, and such products have usually more interesting taste and are more attractive for consumers. We can see higher interest of consumers in pseudocereals, especially in relation to the nutritional composition that is able to enrich ordinary bakery products (Ikeda, 2002; Kohajdová and Karovičová, 2008; Prugar, 2008; Kocková and Valík, 2011; Arendt et al, 2013; Bojňanská et al, 2013)
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