WHEAT GERM BREAD QUALITY AND DOUGH RHEOLOGY AS INFLUENCED BY ADDED ENZYMES AND ASCORBIC ACID
Keywords:
breadmaking improvers, farinographic and alveographic parametersAbstract
Wheat germs are valuable bread making ingredients, but their addition in bread loaf negatively influences the bread quality by increasing the hardness and decreasing the volume. In the context of modern baking industry, with high demands for bread with superior nutritional and sensorial quality, it clearly appears to be necessary to modulate the rheological properties of dough by using additives. In this study, the influence of amylase, xylanase, glucose-oxidase and ascorbic acid on the wheat/wheat germ flours dough and bread properties was studied. Initially, the assessment of wheat germ flour substitution (0-4%) on rheological properties and bread quality of three commercial wheat flours was determined. A substitution of 4% wheat germ flour was found to be acceptable. Secondly, the effect of improvers on dough rheology and on bread quality obtained by wheat flour/wheat germ flour blends was studied. Xylanase markedly improved the elasticity and porosity. Amylase significantly increased the crust color, the porosity and the bread specific volume. Glucose-oxidase effect is related to a higher bread specific volume, an improvement of the bread shape and crumb porosity. Ascorbic acid caused a significant increment of specific volume. Enzymes and ascorbic acid can be used to improve wheat germ bread quality.
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