Publication: Rheological Properties of Wheat-Maize Dough and Their Relationship with the Quality of Bread Treated with Ascorbic Acid and Malzperle Classic® Bread Improver
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2015-02-28
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African Journal of Food Science
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Abstract
The aim of this work was to investigate the effect of ascorbic acid and a commercial bread
improver on the physical quality of wheat-maize bread, and establish correlations between the
physical properties of the bread and rheological properties of the dough. Wheat flour was
substituted with 10, 20 or 30% maize flour and the farinograph and extensograph properties of
the dough were evaluated. Farinograph water absorption, dough development time, dough
stability and farinograph quality number decreased whereas the degree of softening increased
with increasing substitution of wheat flour with maize flour. Extensograph dough energy,
resistance to extension, extensibility and maximum resistance decreased with increasing
substitution of wheat flour with maize flour. Ascorbic acid and commercial bread improver
improved bread specific volume and form ratio; decreased crumb firmness, resilience and
chewiness; and increased crumb springiness and cohesiveness. Farinograph water absorption and
degree of softening; and extensograph energy, extensibility, maximum resistance and ratio
number showed the highest number of significant correlations (P ≤ 0.01 or P ≤ 0.05) with the
physical properties of wheat-maize bread.
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Keywords
Bread, maize, wheat, rheology, texture profile analysis