Wyniki wyszukiwania - BazTech

Ograniczanie wyników

1 Acta Innovations

1 2022

Znaleziono wyników: 1

Liczba wyników na stronie

Wyniki wyszukiwania

Sortuj według:

Ogranicz wyniki do:

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

Samokhvalova Olga, Oliinyk Svitlana, Stepankova Galyna, Shydakova-Kameniuka Olena

Acta Innovations

2022

no. 45

62--71

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.