The influence of the flour amylolytic enzymes activity, dosage of ingredients and bread making method on the sugar content and the bread quality
Laen...
Kuupäev
2020
Kättesaadavus
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
The aim of this study was to study the effect of the sugar dosage, improver dosage,
type of bread making methods and the amylolytic activity of five different types of wheat flours
on the sugar content and the bread quality. The sugar content in the bread crumb was determined
using the Bertrand’s method and was counted for sucrose. When the dough was prepared using
accelerated technology, the improver affected the sugar content in the bread due to the starch
enzymatic hydrolysis. The effect of improver dosages and sugar dosages on the sugar content in
the bread was established. When using the improver, the sugar content exceeded the permitted
amount in 1.25 times. No correlation was found between sugar dosage in recipe and bread quality
when accelerated bread making way was used because of short fermentation time. The influence
of wheat flour amylolytic activity (falling number) on the sugar content in bread was established,
including when sugar was absent in the formulation. When sugar presented at bread formulation,
the flour amylolytic activity did not significantly affect the bread quality, except the acidity. The
bread making way had a greater influence on bread quality than falling number of flour. When
sugar absent at bread recipe, the higher was the flour amylolytic activity, the higher was the sugar
content in bread made by traditional way due to the starch deterioration. Obtained data have
shown that when a baking method is selected, the flour amylolytic activity must be taken into
account.
Kirjeldus
Märksõnad
bread, sugar content, sucrose, bread making technology, articles