The effect of water treatment on the rheological characteristics of dough and the shelf life of bread

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F21%3A43919426" target="_blank" >RIV/62156489:43210/21:43919426 - isvavai.cz</a>
Result on the web
<a href="https://www.ingrovydny.af.mendelu.cz/historie" target="_blank" >https://www.ingrovydny.af.mendelu.cz/historie</a>
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
The effect of water treatment on the rheological characteristics of dough and the shelf life of bread
Original language description
The research focuses on studying the effect of ultrasonic water treatment in the technology of bakery products in order to regulate rheological characteristics of the dough and properties of finished products. The object of the study was bread made of wheat flour (0,55 % ash content and 28,5 % gluten mass fraction) and produced by simple bread-making technology, classical recipe without bread improvers. In bread-making technology we used water exposed to ultrasound with frequency 22 +- 1,65 kHz and intensity range of 100-400 W. We determined the effect of activated water on the rheological characteristics of dough after kneading. As a result of the research, we established the expediency of using the ultrasonic exposure in the bakery technology to improve the rheological characteristics of dough after kneading (an increase in the plastic deformation of the test by 2.6 % with a slight decrease in elastic deformation) and the consumer properties of the finished bread (the product volume increase by 6.9 %, the development of uniform thin-walled porosity, decrease in crumbliness by 18.9%).
Czech name
—
Czech description
—

Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Sborník XLVII. konference o jakosti potravin a potravinových surovin
ISBN
978-80-7509-785-9
ISSN
—
e-ISSN
—
Number of pages
16
Pages from-to
506-521
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Mar 2, 2021
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
—

Similar results(10)