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vol. 18, nr. 2 (2011)
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Physical properties of wheat bread baked from dough with different parameters
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Renata Różyło, Janusz Laskowski, Dariusz Dziki
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Department of Machine Operation in the Food Industry, University of Life Sciences ul. Doświadczalna 44, 20-280 Lublin |
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vol. 18 (2011), nr. 2,
pp. 421-430
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abstract:
The objective of this study was to evaluate the changes of physical properties of bread baked using dough with different yield (155, 160, 165%) and temperature (22, 28, 34oC). The breads were baked 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 moisture and hardness of breadcrumb. The results show that the changes of dough yield and temperature had a significant effect on the physical properties of bread. The biggest loaf volume was obtained for breads baked from dough with 160% yield and the smallest volume for breads from dough with 155% yield. The highest moisture content was noted for breads from dough with the 165% yield. Additionally, increment of temperature from 22 to 28oC caused loaf enlargement and crumb hardness reduction. The best quality bread with big loaf volume, sufficient porosity and small hardness of breadcrumb was achieved from dough with 160% yield and 28oC temperature.
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keywords:
bread, dough, yield, temperature
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original in:
Polish
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