THE EFFECT OF LECITHIN ON ALVEOGRAPH CHARACTERISTICS, BAKING AND SENSORIAL QUALITIES OF WHEAT FLOUR

Georgiana Gabriela CODINĂ, Silvia MIRONEASA

Abstract

Lecithin is a natural surfactant, which could be used like bread improver in order to improve dough rheological behavior, bread quality characteristics and it sensorial properties. The aim of this study was to investigate the effect of lecithin which was added in different doses (0.1-0.5%) into flour with a very good quality for bread making on dough rheological properties and bread quality. Dough rheological properties measured were dough resistance (P), dough extensibility (L), index of swelling (G), baking strength (W) and configuration ratio (P/L) using a Chopin Alveograph. The presence of lecithin influences the alveogram characteristics by increasing dough resistance, baking strength, the configuration ratio P/L and by decreasing dough extensibility and index of swelling. The bread quality characteristics like loaf volume, porosity and elasticity were improved by lecithin addition. Also, bread sensorial characteristics like external appearance, crust aspect, firmness and taste were better evaluated in the sample with lecithin addition. Therefore, by using lecithin on bread making, the effects of baked products are visible in terms of loaf volume, porosity and elasticity increasing, the freshness preserving, as well as the crumb structure improvement. All the results obtained in this study suggested that lecithin can be used in small concentrations as an excellent improver in bread making.

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