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vol. 19, nr. 1 (2012)
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The influence of addition of pentosan preparation on rye dough and bread properties
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Krzysztof Buksa, Anna Nowotna, Halina Gambu¶
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Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow ul. Balicka 122, 30-149 Kraków |
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vol. 19 (2012), nr. 1,
pp. 7-18
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abstract:
The aim of this work was to determine the influence of an innovative water soluble pentosan preparation on rye flour type 720 and type 1150 baking properties. 0.5% addition of the water soluble pentosan preparation obtained by laboratory method was used for rye dough formation. Properties of rye dough without and with pentosan preparation addition, respectively, were examined. Also properties of rye bread baked from these doughs were determined. Bread crumb moisture and texture were examined both on the baking day and after 4 days of storage. It was concluded that the addition of 0.5% of water soluble pentosan preparation significantly increased the water absorption of the rye flours. Rye breads baked with the addition of pentosans were of higher volume and lower hardness of the bread crumb in comparison to breads without any addition of pentosan preparation. In spite of bigger water addition to the doughs with addition of pentosan preparation, adhesiveness of the bread crumb was similar to the breads baked without such an addition. It was also concluded that addition of 0.5% of pentosan preparation effectively suppressed hardening and loss of moisture of the bread crumb during storage time.
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keywords:
pentosans, rye flour, baking, dough, texture
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original in:
Polish
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