Research of the influence of xanthan gum on rheological properties of dough and quality of bread made from sprouted wheat grain

• Autorzy: Samokhvalova Olga , Oliinyk Svitlana , Stepankova Galyna , Shydakova-Kameniuka Olena

Identyfikatory

DOI

10.32933/ActaInnovations.45.6

• Języki publikacji: EN

Abstrakty

EN

The effect of microbial polysaccharide xanthan in the amount of 0.1-0.4% on the rheological characteristics of the dough from sprouted wheat grain and quality indicators of bread was studied. It was found that when xanthan gum is added, the dough's spreading and adhesion strength decreases, and the dough's resilience-elastic and plastic-viscous characteristics improve. Bread made from sprouted wheat grains with the addition of experimental dosages of xanthan has better structural-mechanical and physicochemical properties, as evidenced by higher indicators of crumb compressibility, specific volume, and moisture compared to the control sample. To obtain bread with the best quality indicators, it is recommended to use 0.3% xanthan.

Słowa kluczowe

EN

sprouted wheat grain bread; xanthan gum; dough; structure; bread quality; adhesion strength; specific volume

PL

chleb z kiełków pszenicy; guma ksantanowa; ciasto; struktura; jakość pieczywa; siła przyczepności; objętość

• Wydawca: Centrum Badań i Innowacji Pro-Akademia ; Ukrainian Academy of Sciences - Research and Development Centre for Industrial Problems of Development
• Czasopismo: Acta Innovations
• Rocznik: 2022
• Tom: no. 45
• Strony: 62--71
• Opis fizyczny: Bibliogr. 43 poz.

Twórcy

autor

Samokhvalova Olga

• Department of Technology of Grain Products and Confectionery, State Biotechnological University, 44 Alchevskih str., Kharkiv, Ukraine

• https://orcid.org/0000-0002-9303-6883

autor

Oliinyk Svitlana

• Department of Technology of Grain Products and Confectionery, State Biotechnological University, 44 Alchevskih str., Kharkiv, Ukraine

• https://orcid.org/0000-0003-4127-8247

autor

Stepankova Galyna

• Department of Technology of Grain Products and Confectionery, State Biotechnological University, 44 Alchevskih str., Kharkiv, Ukraine

• https://orcid.org/0000-0002-7969-5671

autor

Shydakova-Kameniuka Olena

• Department of Technology of Grain Products and Confectionery, State Biotechnological University, 44 Alchevskih str., Kharkiv, Ukraine

• https://orcid.org/0000-0002-8550-7817

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).