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Effects of special additives in wheat dough system measured by Mixolab technique

Author

Listed:
  • Mónika Bartalné-Berceli
  • Eszter Izsó

    (Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, Hungary)

  • Szilveszter Gergely

    (Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, Hungary)

  • András Salgó

    (Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, Hungary)

Abstract

Three novel bread additives were developed, namely wheat bran (WB), wheat aleurone-rich flour (ARF) fraction and germinated soybean [sprouted soy-based additive (YASO)]. Their applications were tested in bread dough systems. The additives showed different chemical compositions targeting different nutritional effects in bread. In each case, three different concentration ranges were used (WB 10-30%, ARF 10-30%, YASO 10-50%). Rheological differences were sensitively detected by the Mixolab technique in the mixed dough. So the rheological effects caused by compositional changes were reflected by the results of the above-mentioned technique. Based on Mixolab curves, optimal levels of applied additives (WB 14%, ARF 25% and YASO 30%) were defined. These are acceptable from a compositional and rheological point of view as well. The optimised mixtures were tested with the measurements of Rapid Visco Analyser (RVA) in slurry form, and characteristic effects of additives were observed. Based on Mixolab and RVA techniques, valuable rheological 'fingerprints' could be generated. These support the conscious and planned modification of rheological properties of bread products and the application of novel bread additives.

Suggested Citation

  • Mónika Bartalné-Berceli & Eszter Izsó & Szilveszter Gergely & András Salgó, 2021. "Effects of special additives in wheat dough system measured by Mixolab technique," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(6), pages 460-468.
    • Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:6:id:228-2020-cjfs
    DOI: 10.17221/228/2020-CJFS
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    1. Mónika BARTALNÉ-BERCELI & Eszter IZSÓ & Szilveszter GERGELY & András SALGÓ, 2018. "Development and application of novel additives in bread-making," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(6), pages 470-475.
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