Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions
| Autor: | Ivan Švec, Rasa Kapačinskaité, Marie Hrušková |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Czech Journal of Food Sciences, Vol 38, Iss 1, Pp 49-56 (2020) |
| Druh dokumentu: | article |
| ISSN: | 1212-1800 1805-9317 60713178 |
| DOI: | 10.17221/12/2019-CJFS |
| Popis: | To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour composites reached statistically better results. All obtained data together with sensory scores pointed to the maximal tolerable quinoa or canahua dosage up to 15% wt. |
| Databáze: | Directory of Open Access Journals |
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