Effect of lyophilized jumbo squid (Dosidicus gigas) fin and mantle muscle on dough properties and bread baking performance of commercial wheat flour

Autor: Ramón Pacheco-Aguilar, L.C. Montoya-Ballesteros, María Elena Lugo-Sánchez, Juan Carlos Ramírez-Suárez, F. Vázquez-Lara, A.R. Islas-Rubio, M.C. Granados-Nevarez
Rok vydání: 2012
Předmět:
Zdroj: CyTA - Journal of Food. 10:57-62
ISSN: 1947-6345
1947-6337
DOI: 10.1080/19476337.2010.544407
Popis: The effect of 25 and 50 g/kg of lyophilized jumbo squid (Dosidicus gigas) fin (JSF) and mantle muscle (JSM) on dough properties and baking performance of wheat flour were studied. Dough maximum resistance (R max), extensibility, deformation work (Area, 45-min resting time), baking performance, loaf volume, and acceptability were evaluated. JSF (25 g/kg) almost tripled (P≤ 0.05) R maxcompared to control dough, while JSF or JSM (50 g/kg) doubled it (P≤ 0.05). As animal protein increased on blend, extensibility decreased (65.6 ± 4.5 for control versus 39.5 ± 1.4 and 26.7 ± 2.0 for 25 and 50 g/kg JSF, respectively). JSF or JSM (25 g/kg) increased (P≤ 0.05) 2.4 and 1.8 times the control area, respectively. Addition of 50 g/kg JSF or JSM significantly affected specific loaf volume decreasing it. Sensory results showed that a low level powder addition (25 g/kg) could be used for bread production.
Databáze: OpenAIRE
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