STUDY ON EFFECTS OF ARTICHOKE FLOUR ADDITION IN BREAD

Sorina ROPCIUC, Ana LEAHU, Cristina DAMIAN, Laura Carmen APOSTOL

Abstract

The increase of the fiber content in bread is a major challenge in the baking industry. In this study, the quality characteristics of flour and bread mixture obtained by adding artichoke flour , as a source of fiber, was determined. The physico-chemical characteristics of flour were analyzed: gluten content, acidity of artichoke flour added at 0%, 10%, 20%, 30 % and 40%. Bread made with and without the addition of artichoke flour has been evaluated for specific volume, color and porosity. The addition of artichoke flour decreased water absorption capacity of the flour, reduced the amount of gluten in the dough and increased acidity of the flour mixture. The bread samples obtained by substituting the whole wheat flour by artichoke flour were analyzed in terms of acceptability and quality. For this objective five bread samples were analyzed and the color of bread and a series of physical parameters (diameter, sample mass, height / diameter core porosity) were determined.

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