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

• Autorzy: Olga Samokhvalova , Svitlana Oliinyk , Galyna Stepankova , Shydakova-Kameniuka
• 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.(original abstract)

Słowa kluczowe

PL

Zdrowie; Produkty żywnościowe

EN

Health; Food products

• Czasopismo: Acta Innovations
• Rocznik: 2022
• Numer: nr 45
• Strony: 62-71

Twórcy

autor

Olga Samokhvalova

• Department of Technology of Grain Products and Confectionery State Biotechnological University

autor

Svitlana Oliinyk

• Department of Technology of G rain Products and Confectionery State Biotechnological University

autor

Galyna Stepankova

• Department of Technology of Grain Products and Confectionery State Biotechnological University

autor

Shydakova-Kameniuka

• Department of Technology of Grain Products and Confectionery State Biotechnological Univer sity

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Identyfikatory

DOI

https://doi.org/10.32933/ActaInnovations.45.6