CORRELATIONS BETWEEN QUALITY OF FLOUR T-500 CHARACTERISTICS AND BREAD VOLUME

Viktorija STAMATOVSKA, Tatjana KALEVSKA, Marija MENKINOSKA, Gjore NAKOV, Zora UZUNOSKA, Lenche MITKOVA

Abstract

The  quality  of  flour  and  its  quality  characteristics  (quantity  of  gluten,  quality  of  gluten, physical and chemical properties of gluten, the ability to release a gas etc.) influence the quality of flour and that of bread. If we take into consideration whether one type of flour is of quality or not, a correct answer will be given only when its rheological characteristics are well known. The aim of the present  study  is  to  determine  how  quality  characteristics  of  wheat  flour  T-500  can  influence  bread volume,  showing  that  the  quality  characteristics  of  eight different  types  of  wheat  flour  T-500  are established according to the analysis result of the rheological characteristics of the kneaded dough. Thus,  according  to  the  obtained  results,  the  dependence  between  the  examined  parameters of  flour (the  content  of  moisture,  the  content  of    ash,  acid  level,  amylographic  number,  moisture  gluten, extensibility,  extensibility  resistance,  the  relation  Re/E, energy  of  dough)  and  bread    volume,  is determined  with  correlation.  There  is  a  positive  correlation  between  certain parameters  of  the examined flour and bread volume.

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