Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality

Autor: Ana E. de la Horra, María Eugenia Steffolani, Gabriela N. Barrera, Pablo D. Ribotta, Alberto E. León
Jazyk: angličtina
Rok vydání: 2015
Předmět:
Zdroj: Food Technology and Biotechnology
Volume 53
Issue 4
ISSN: 1334-2606
1330-9862
Popis: The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.
Utjecaj sastava i udjela proteina na svojstva pečenih proizvoda od lisnatog tijesta ispituje se već dugi niz godina, no još nije istraženo koji su parametri kakvoće brašna prikladni za proizvodnju slanih proizvoda od kvasnog lisnatog tijesta. Stoga je ispitan odnos između karakteristika brašna, sirovog lisnatog tijesta i pečenih proizvoda, da bi se utvrdilo koji je tip brašna najpovoljniji te na osnovu toga predvidjela kakvoća dobivenih proizvoda. Slani proizvodi od kvasnog lisnatog tijesta izrađenog od oštrog pšeničnog brašna imali su bolja svojstva od onih dobivenih od glatkog pšeničnog brašna. Tijesto je zahvaljujući hidrofilnim sastojcima i pogodnoj strukturi glutena bilo čvrsto i elastično, pa tijekom pečenja nije gubilo oblik, jer je raslo a nije se širilo. Udjel makropolimera glutenske strukture, sposobnost zadržavanja otopina mliječne kiseline i natrijevog karbonata, te viskoznost i elastičnost tijesta najviše su utjecali na kakvoću proizvoda od kvasnog lisnatog tijesta.
Databáze: OpenAIRE
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