RT info:eu-repo/semantics/article
T1 Effect of the addition of extruded wheat flours on dough rheology and bread quality
A1 Martínez Martínez, Mario
A1 Oliete, Bonastre
A1 Gómez Pallarés, Manuel
K1 tratamiento hidrotérmico
K1 harina de trigo
K1 reología
K1 rendimiento panadero
AB Extruded wheat flours, due to their increased water absorption capacity, constitute an opportunity to increase bread output in bakery production. However extrusion may modify dough and bread characteristics. The aim of this study was to investigate the effect of the substitution of 5% of the wheat flour by extruded wheat flour (produced with different time-temperature extrusion treatments) on dough mixing, handling and fermentation behaviour and bread volume, shape, texture and colour. The RVA curves indicate that extrusion intensity increases with increasing temperature or water content. Water absorption capacity rises with increasing treatment intensity, but dough stability tends to decrease. Adding extruded flours decreases dough extensibility but increases tenacity and gas production. Differences in dough structure were observed on photomicrography, though there were no clear differences in bread quality. These results indicate that it is possible to obtain adequate dough and bread characteristics using dough with 5% extruded wheat flour.
PB Elsevier
YR 2013
FD 2013
LK http://uvadoc.uva.es/handle/10324/5725
UL http://uvadoc.uva.es/handle/10324/5725
LA spa
NO Journal of Cereal Science, 57(3):424-429
NO Producción Científica
DS UVaDOC
RD 20-abr-2024