The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509483" target="_blank" >RIV/70883521:28110/10:63509483 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product.

Popis výsledku v původním jazyce

BACKGROUND: The influence of monoacylglycerol Rimulsoft Super(V) and L-glutamic acid added to wheat flour dough was studied. Properties of the doughs were evaluated on the basis of chemical analysis and rheological measurements on a farinograph. Bakery products made from these doughs were subsequently subjected to sensory analyses. RESULTS: It was found that L-glutamic acid influenced the water absorption in dough more (50.0 g kg-1; water absorption 56.6%) than monoacylglycerol Rimulsoft Super(V) (50.0g kg-1; water absorption 55.0%). Farinograph measurements showed that doughs with the addition of L-glutamic acid resembled flour containing high-quality gluten, but dough with the addition of monoacylglycerol Rimulsoft Super(V) corresponded to ?weak? flour. Sensory analyses revealed that, in comparison with the control sample of French loaf, the saliva-absorbing capacity increased in the French loaf with the highest addition of L-glutamic acid (30.0 g kg-1). Deterioration in quality and

Název v anglickém jazyce

The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product.

Popis výsledku anglicky

BACKGROUND: The influence of monoacylglycerol Rimulsoft Super(V) and L-glutamic acid added to wheat flour dough was studied. Properties of the doughs were evaluated on the basis of chemical analysis and rheological measurements on a farinograph. Bakery products made from these doughs were subsequently subjected to sensory analyses. RESULTS: It was found that L-glutamic acid influenced the water absorption in dough more (50.0 g kg-1; water absorption 56.6%) than monoacylglycerol Rimulsoft Super(V) (50.0g kg-1; water absorption 55.0%). Farinograph measurements showed that doughs with the addition of L-glutamic acid resembled flour containing high-quality gluten, but dough with the addition of monoacylglycerol Rimulsoft Super(V) corresponded to ?weak? flour. Sensory analyses revealed that, in comparison with the control sample of French loaf, the saliva-absorbing capacity increased in the French loaf with the highest addition of L-glutamic acid (30.0 g kg-1). Deterioration in quality and

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of the Science of Food and Agriculture

ISSN

1097-0010

e-ISSN

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Svazek periodika

90

Číslo periodika v rámci svazku

13

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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