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- Title
Influence of maize germ oilcake on processes of wheat dough ripening and bread quality and nutritional value.
- Authors
Stepankova, Galyna; Oliinyk, Svitlana; Mykhaylov, Valeriy; Neklesa, Olga
- Abstract
Introduction. The influence of maize germ oilcake on processes of wheat dough final ripening, as well as on bread nutritional and biological value was studied. Materials and methods. The following materials were used in the studies: maize germ oilcake, wheat flour of the first quality, bakery pressed yeast, salt, potable water. The intensity of ethanol fermentation was determined on the basis of gas production rate in the dough and intensity of lactic-acid fermentation – on the basis of change of its titratable acidity. The bread quality parameters, as well as its nutritional value were studied by generally accepted methods. Results and their discussion. The results of experimental studies have shown that substitution of wheat flour with 10.0 to 20.0% of maize germ oilcake promotes intensification of acid accumulation and gas production in the dough, which is the basis for shortening the interval of its ripening by 6.0 to 17.0%. At the same time, reduction of the dough volume is observed as the additive dosage is increased. The bread manufactured by straight-dough method with addition of the maize germ oilcake has a pleasant corn aftertaste and flavor, more intensively colored crust and soft part, higher moisture and titratable acidity parameters, in comparison with the check sample. Introduction of more than 15% of the additive leads to a substantial decrease of porosity parameters and bread specific volume that makes it impossible to recommend its greater dosage in case of straight method of bread manufacture. The bread manufactured with the use of 15% of the maize germ oilcake is characterized by a higher content of lysine, cystine, methionine and threonine unsubstituted amino acids, higher content of dietary fibers by 1.7 times, vitamins В1 – by 1.4 times, Е – by 3.0 times, magnesium – by 2.2 times, iron – by 2.3 times. Conclusion. Use of 15% of maize germ oilcake in case of straight method of bread manufacture makes it possible to obtain the products of high quality and increased nutritional and biological value.
- Subjects
OIL cake; BREAD quality; NUTRITIONAL value of bread
- Publication
Ukrainian Food Journal, 2017, Vol 6, Issue 1, p28
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2017-6-1-5