The influence of substitution of wheat flour by amaranth flour on fermentative gas production and quality of bread

被引：0

作者：

Burisová, A ^{[1
]}

Dodok, L ^{[1
]}

Skrovánková, S ^{[1
]}

Serulová, D ^{[1
]}

机构：

[1] Slovak Univ Technol Bratislava, Fac Chem Technol, Bratislava, Slovakia

来源：

ROSTLINNA VYROBA | 2001年 / 47卷 / 06期

关键词：

amaranth; substitution; flour; fermentative gas; bakery products;

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The importance of substitution of wheat flour by amaranth flour (10, 15 and 20% w/w) on fermentative gas (CO2) production and on quality of bread (specific product volume and sensory quality) was determined. Substitution of 10% and 15% (w/w) wheat flour by amaranth flour has a positive effect on dough quality (increased binding of flour, better dough processing), the amount of produced CO2 (increased), porosity of bread-inside (more regular with softer pores) and nutritive value of products increased as well. A considerable decreased content of gluten and a negative effect on dough quality (adhesiveness) and bread (very low specific volume, considerable amaranth flavour) for 20% (w/w) substitution of wheat flour by amaranth flour was determined.

引用

页码：276 / 279

页数：4

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