The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough
The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of the dough increased. The improvement in quality...
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| Format: | Article |
| Language: | English |
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Mendel University Press
2011-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/59/6/0255/ |
| _version_ | 1817976893675143168 |
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| author | Pavlína Pečivová Kateřina Juříková Iva Burešová Monika Černá Jan Hrabě |
| author_facet | Pavlína Pečivová Kateřina Juříková Iva Burešová Monika Černá Jan Hrabě |
| author_sort | Pavlína Pečivová |
| collection | DOAJ |
| description | The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of the dough increased. The improvement in quality of the doughs occurred only after the addition of 15.0 g.kg−1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g.kg−1 but then it decreased. The degrees of softening were decreasing until the addition of 5.0 g.kg−1 but then they increased. Farinograph quality number was increasing until the addition of 5.0 g.kg−1 pectin from apple but then it decreased to the value of 149. These hydrocolloids are able to modify different qualitative properties of dough depending on their amount. |
| first_indexed | 2024-04-13T22:09:53Z |
| format | Article |
| id | doaj.art-4517cb6a474a40179b70c1da1499bdab |
| institution | Directory Open Access Journal |
| issn | 1211-8516 2464-8310 |
| language | English |
| last_indexed | 2024-04-13T22:09:53Z |
| publishDate | 2011-01-01 |
| publisher | Mendel University Press |
| record_format | Article |
| series | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| spelling | doaj.art-4517cb6a474a40179b70c1da1499bdab2022-12-22T02:27:48ZengMendel University PressActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis1211-85162464-83102011-01-0159625526410.11118/actaun201159060255The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour doughPavlína Pečivová0Kateřina Juříková1Iva Burešová2Monika Černá3Jan Hrabě4Ústav technologie a mikrobiologie potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republikaÚstav technologie a mikrobiologie potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republikaÚstav technologie a mikrobiologie potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republikaÚstav technologie a mikrobiologie potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republikaÚstav technologie a mikrobiologie potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republikaThe influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of the dough increased. The improvement in quality of the doughs occurred only after the addition of 15.0 g.kg−1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g.kg−1 but then it decreased. The degrees of softening were decreasing until the addition of 5.0 g.kg−1 but then they increased. Farinograph quality number was increasing until the addition of 5.0 g.kg−1 pectin from apple but then it decreased to the value of 149. These hydrocolloids are able to modify different qualitative properties of dough depending on their amount.https://acta.mendelu.cz/59/6/0255/doughhydrocolloidqualitystability |
| spellingShingle | Pavlína Pečivová Kateřina Juříková Iva Burešová Monika Černá Jan Hrabě The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis dough hydrocolloid quality stability |
| title | The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough |
| title_full | The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough |
| title_fullStr | The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough |
| title_full_unstemmed | The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough |
| title_short | The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough |
| title_sort | effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough |
| topic | dough hydrocolloid quality stability |
| url | https://acta.mendelu.cz/59/6/0255/ |
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