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- Title
WARTOŚĆ WYPIEKOWA MĄKI ŻYTNIEJ TYP 1400 WYPRODUKOWANEJ W KRAJOWYCH MŁYNACH PRZEMYSŁOWYCH.
- Authors
Stępniewska, Sylwia
- Abstract
The aim of the study was to determine the baking value of rye flour type 1400 produced in eight domestic industrial mills located in various regions of Poland. The ash content, total protein content, flour practices sizes, water absorption, falling number, amylographic properties, and pentosan content (total, soluble and insoluble) were determined in tested rye flour samples. Laboratory baking was also made using the sourdough method, and the quality of obtained bread was determined based on the loaf volume, crumb hardness and moisture as well as increase of crumb hardness during bread storage. It was found that the tested rye flour samples were significantly different in terms of all study parameters characterized their quality. Breads with high volume and moisture were obtained from rye flour samples characterized by a high water absorption, a high content of total and soluble pentosans, as well as a high share of soluble pentosans. It was shown that the hardness of bread and its increase during bread storage were mainly influenced by amylograph maximum viscosity and insoluble pentosans content in flour. Bread obtained from rye flour samples with a higher amylograph maximum viscosity and a higher pentosans content were less hard and were characterized by a smaller increase hardness during bread storage.
- Subjects
BAKING; RYE flour; AMYLOLYSIS; PENTOSANS; MILLS &; mill-work
- Publication
Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego, 2022, Vol 76, Issue 3/4, p55
- ISSN
2083-5809
- Publication type
Article