Original scientific paper
The Relation between Dough Rheology and Bread Crumb Properties in Winter Wheat
Daniela Horvat
orcid.org/0000-0002-2619-3344
; Agricultural Institute Osijek, Osijek, Croatia
Damir Magdić
; University of Osijek, Faculty of Food Technology, Osijek, Croatia
Gordana Šimić
; Agricultural Institute Osijek, Osijek, Croatia
Krešimir Dvojković
; Agricultural Institute Osijek, Osijek, Croatia
Georg Drezner
; Agricultural Institute Osijek, Osijek, Croatia
Abstract
The present paper is focused on rheology dough properties of winter wheat cultivars in relation to bread crumb properties. The rheological characteristics of wheat fl our were evaluated by using Farinograph and Extensograph tests. The image analysis for bread crumb grain assessment was applied as alternative technique for more rapid and efficient measurement of bread characteristics. The highest significant positive correlation (P<0.05) was found between bread crumb properties and extensographic parameters: dough energy, maximum dough resistance and resistance to extensibility ratio. Cultivars ‘Klara’, ‘Barbara’, ‘Žitarka’ and ‘Golubica’ have shown finer and uniform bread crumbs with regard to optimal dough physicochemical characteristics.
Keywords
bread; dough rheology; bread crumb properties; image analysis
Hrčak ID:
22140
URI
Publication date:
25.3.2008.
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