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vol. 15, nr. 2 (2010)
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The influence of flour gluten content on physical properties of bread baked from dough with different yield
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Renata Różyło, Dariusz Dziki, Janusz Laskowski
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Department of Machine Operation in Food Industry, University of Life Sciences ul. Doświadczalna 44, 20-280 Lublin |
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vol. 15 (2010), nr. 2,
pp. 383-394
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abstract:
The objective of this study was to evaluate the changes of physical properties of bread baked using flour with different gluten content and dough with different yield. White bread wheat flour type 750 was used in this study. The wet gluten content in the flour varied from 25.7 to 33.0 %. The breads were baked from dough with different yield (150, 155 and 160%) using the straight dough method. Quality of the resulting bread was evaluated with respect to the loaf volume and the specific weight of bread, the porosity index and the whiteness of breadcrumb and the texture properties of breadcrumb. The results show that the gluten content and dough yield had a significant effect on a majority of the properties of bread. The character of changes of studied proprieties in dependence on gluten content was different for different dough yield.
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keywords:
bread, physical properties, gluten, protein, dough yield
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original in:
Polish
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