Effect of nut paste enrichment on wheat dough rheology and bread volume

被引：25
|
作者：
Gomez, M. [1 ]
Oliete, B. [1 ]
Caballero, P. A. [1 ]
Ronda, F. [1 ]
Blanco, C. A. [1 ]
机构：
[1] Univ Valladolid, Dept Agr & Forestry Engn, Food Technol ETS Agr Engn, Palencia 34004, Spain
来源：
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 2008年 / 14卷 / 01期
关键词：
nut; dough; rheology; bread quality; bread enrichment;
D O I：
10.1177/1082013208089984
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The study was carried out to investigate the effect of nuts ( almond, hazelnut, peanut, walnut) enrichment ( 5, 10 and 15%) on the rheological properties of dough using alveograph, consistograph and rheofermentometer measurements. The loaf volume (LV) of bread added nut paste was also determined. The increase in nut percentage increases the dough viscoelastic characteristics ( tenacity, extensibility, and strength) and mixing time, but decreased the dough consistency and tolerance, and the CO2 production during fermentation. Loaf volume increased when 5 and 10% of nut paste are added. Dough added walnut paste presented the lowest tenacity, strength and water absorption values, but the highest values in dough development time, tolerance and stability. Dough added almond, hazelnut and peanut paste had a similar behavior during mixing and handling.
引用
收藏
页码：57 / 65
页数：9
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