Rowan powder based acidifying additive acidifying additive - an alternative to sourdough in the rye-wheat bread production
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Kuupäev
2020
Kättesaadav alates
Autorid
Dubrovskaya, N.
Parakhina, O.
Lokachuk, M.
Savkina, O.
Kuznetsova, L.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Rye is an important part of the cereal food culture in the Russia and Nordic, Baltic and
Eastern European countries. Rye bread is often made of whole-grain flour using long-time
sourdough. In Russia, rye bread began to be produced less and less often due to the complexity
and duration of its technology. Therefore, the development of fast, natural and safe technologies
is relevant. The aim of the research was to develop a nutritional acidifying additive based on plant
materials (rowan powder, botanical species Sorbus aucuparia) for accelerated rye-wheat bread
technology. With an increase in the new plant additive dosage above 3.5%, the dough lifting
capacity deteriorated. The bread specific volume and the crumb compressibility deteriorated
when additive dosage was higher than 3.5%. It all may be due to the acidity suppression of yeast
activity in the dough. Taste and smell was also better in bread with new additive due to the rowan
powder chemical composition. The optimum dosage of new additive rowan powder in rye-wheat
bread formulation was 3.5% by weight of the flour. Usage of new additive with 0.1% of sodium
diacetate allowed slowing down moulding. New acidifying with rowan powder allowed to create
accelerated rye-wheat bread technology and to get bread with high consumer properties.
Kirjeldus
Märksõnad
bread making, plant acidifying additive, sodium diacetate, accelerated bakery technologies, articles