Effect of ascorbic acid on the rheological properties of wheat fermented dough
The effect of ascorbic acid on the rheological properties of wheat fermented dough from forty three wheat flour samples, represented two groups of flours, characterised (according to the ash content, protein content and Zeleny sedimentation value) the main Czech flour type has been studied. Standard...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2003-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200304-0003_effect-of-ascorbic-acid-on-the-rheological-properties-of-wheat-fermented-dough.php |
| _version_ | 1797899869033070592 |
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| author | M. Hrušková D. Novotná |
| author_facet | M. Hrušková D. Novotná |
| author_sort | M. Hrušková |
| collection | DOAJ |
| description | The effect of ascorbic acid on the rheological properties of wheat fermented dough from forty three wheat flour samples, represented two groups of flours, characterised (according to the ash content, protein content and Zeleny sedimentation value) the main Czech flour type has been studied. Standard analytical parameters (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigation (maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flours and doughs. It was stated that the influence of the ascorbic acid addition on the fermented dough behaviour depends on the flour composition particularly in the proofing stage. Oven rise characteristics of dough and specific bread volume revealed smaller changes without significant differences between flours with lower (up to 0.6%) and higher (up to 0.7%) ash contents. An important correlation (r = 0.51-0.68) significant at 0.01 level has been found between specific bread volume and final rise of dough. |
| first_indexed | 2024-04-10T08:36:47Z |
| format | Article |
| id | doaj.art-3883b3db2d0f4f49a1412779430aafe0 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:36:47Z |
| publishDate | 2003-08-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-3883b3db2d0f4f49a1412779430aafe02023-02-23T03:26:41ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172003-08-0121413714410.17221/3490-CJFScjf-200304-0003Effect of ascorbic acid on the rheological properties of wheat fermented doughM. Hrušková0D. Novotná1Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech RepublicDepartment of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech RepublicThe effect of ascorbic acid on the rheological properties of wheat fermented dough from forty three wheat flour samples, represented two groups of flours, characterised (according to the ash content, protein content and Zeleny sedimentation value) the main Czech flour type has been studied. Standard analytical parameters (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigation (maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flours and doughs. It was stated that the influence of the ascorbic acid addition on the fermented dough behaviour depends on the flour composition particularly in the proofing stage. Oven rise characteristics of dough and specific bread volume revealed smaller changes without significant differences between flours with lower (up to 0.6%) and higher (up to 0.7%) ash contents. An important correlation (r = 0.51-0.68) significant at 0.01 level has been found between specific bread volume and final rise of dough.https://cjfs.agriculturejournals.cz/artkey/cjf-200304-0003_effect-of-ascorbic-acid-on-the-rheological-properties-of-wheat-fermented-dough.phpascorbic acidwheat flourfermented doughmaturographoven rise recorderbread volume |
| spellingShingle | M. Hrušková D. Novotná Effect of ascorbic acid on the rheological properties of wheat fermented dough Czech Journal of Food Sciences ascorbic acid wheat flour fermented dough maturograph oven rise recorder bread volume |
| title | Effect of ascorbic acid on the rheological properties of wheat fermented dough |
| title_full | Effect of ascorbic acid on the rheological properties of wheat fermented dough |
| title_fullStr | Effect of ascorbic acid on the rheological properties of wheat fermented dough |
| title_full_unstemmed | Effect of ascorbic acid on the rheological properties of wheat fermented dough |
| title_short | Effect of ascorbic acid on the rheological properties of wheat fermented dough |
| title_sort | effect of ascorbic acid on the rheological properties of wheat fermented dough |
| topic | ascorbic acid wheat flour fermented dough maturograph oven rise recorder bread volume |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200304-0003_effect-of-ascorbic-acid-on-the-rheological-properties-of-wheat-fermented-dough.php |
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