Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality
The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships amon...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2015-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | https://hrcak.srce.hr/file/221275 |
| _version_ | 1797207999254626304 |
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| author | Ana E. de la Horra María Eugenia Steffolani Gabriela N. Barrera Pablo D. Ribotta Alberto E. León |
| author_facet | Ana E. de la Horra María Eugenia Steffolani Gabriela N. Barrera Pablo D. Ribotta Alberto E. León |
| author_sort | Ana E. de la Horra |
| collection | DOAJ |
| description | The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products. |
| first_indexed | 2024-04-24T09:31:50Z |
| format | Article |
| id | doaj.art-3d02e135b346444ab07b33b999027112 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:31:50Z |
| publishDate | 2015-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-3d02e135b346444ab07b33b9990271122024-04-15T13:44:49ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062015-01-0153444645310.17113/ftb.53.04.15.4168Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological QualityAna E. de la Horra0María Eugenia Steffolani1Gabriela N. Barrera2Pablo D. Ribotta3Alberto E. León4Faculty of Agricultural Sciences, National University of Cordoba (UNC), Institute of Food Science and Technology of Córdoba (ICYTAC), CONICET-UNC Valparaiso and Rogelio Martínez Avenue, 5000 Córdoba, ArgentinaFaculty of Agricultural Sciences, National University of Cordoba (UNC), Institute of Food Science and Technology of Córdoba (ICYTAC), CONICET-UNC Valparaiso and Rogelio Martínez Avenue, 5000 Córdoba, ArgentinaFaculty of Agricultural Sciences, National University of Cordoba (UNC), Institute of Food Science and Technology of Córdoba (ICYTAC), CONICET-UNC Valparaiso and Rogelio Martínez Avenue, 5000 Córdoba, ArgentinaFaculty of Agricultural Sciences, National University of Cordoba (UNC), Institute of Food Science and Technology of Córdoba (ICYTAC), CONICET-UNC Valparaiso and Rogelio Martínez Avenue, 5000 Córdoba, ArgentinaFaculty of Agricultural Sciences, National University of Cordoba (UNC), Institute of Food Science and Technology of Córdoba (ICYTAC), CONICET-UNC Valparaiso and Rogelio Martínez Avenue, 5000 Córdoba, ArgentinaThe effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.https://hrcak.srce.hr/file/221275laminated baked productlaminated doughwheat flour quality parametersstress relaxation |
| spellingShingle | Ana E. de la Horra María Eugenia Steffolani Gabriela N. Barrera Pablo D. Ribotta Alberto E. León Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality Food Technology and Biotechnology laminated baked product laminated dough wheat flour quality parameters stress relaxation |
| title | Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality |
| title_full | Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality |
| title_fullStr | Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality |
| title_full_unstemmed | Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality |
| title_short | Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality |
| title_sort | yeast leavened laminated salty baked goods flour and dough properties and their relationship with product technological quality |
| topic | laminated baked product laminated dough wheat flour quality parameters stress relaxation |
| url | https://hrcak.srce.hr/file/221275 |
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