EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH
Journal Title: Food and Environment Safety - Year 2018, Vol 0, Issue 4
Abstract
This paper offers investigation of fractionally defatted flour from seeds of walnut, pumpkin, sesame, topinambur flour and their mixes influence on the rheological properties of rye dough. The investigated raw materials provide increase of water absortion and decrease of softening of dough due to the farinograph values. The use of fractionally defatted flour and topinambur flour reduces gelatinization temperature and viscosity of suspension by amylograph indexes. Nonetheless, dough for malt rye bread with addition of certain types of fractionally defatted flour (up to 4 %) has lower viscosity that causes increase in strength of structural links in dough after kneading and its decrease after one hour of fermentation. The developed mix of fractionally defatted flour from seeds with topinambur flour led to increased rheological properties of dough and provided proper structural-mechanical properties of dough till the end of fermentation that were identical to the control samples.
Authors and Affiliations
Galyna VOLOSHCHUK, Natalia PASHOVA, Tatjana GOLIKOVA
Keywords
Related Articles
- EP ID EP552250
- DOI -
- Views 106
- Downloads 0
POSITIVE IMPACT OF FREQUENT MILK AND DAIRY PRODUCTS CONSUMPTION ON BONE MINERAL DENSITY OF OVER 50-AGED MACEDONIAN WOMEN
A segment of our research was focused on examining the impact of the frequency of milk and dairy products’ (MDP) consumption on bone mineral density (BMD) of Macedonian female population. BMD was measured by DEXA-densito...
SLAUGHTER CHARACTERISTICS AND WEIGHT LOSSES (SHRINKAGE) OF LAMBS FROM AN ORGANIC AND CONVENTIONAL SYSTEM
The aim of the research was to determine the differences in slaughter characteristics, weight loss in transport and cooling, and the pH value of lamb meat grown in an organic and conventional system. The study included 1...
WALNUT SHELLS BLEACHING USING OXIDIZING AND REDUCING AGENTS
Walnuts with dark-colored shells, with blackish brown spots that are more or less punctuated, have poor consumer acceptability. To improve the appearance and the commercial quality of shell nuts, certain bleaching proces...
THE INFLUENCE OF INULIN AND PSYLLIUM ADDITION TO ICE-CREAM AND ITS EFFECTS ON THE SENSORIAL PROPERTIES
The objective of this research was to investigate the effect of substituting fructose by different levels of inulin (3 and 6%) and the addition of psyllium fibers (3 and 6%) on the quality attributes of lingonberry ice c...
DESATURATION OF CULTURAL MEDIA IN PROCESSES OF ANAEROBIC FERMENTATION
The article deals with the analysis of transients in gas-liquid media with the self-synthesis of the gas phase. It is shown that the restriction of the mass transfer intensity in the culture media of the alcoholic and br...