Original scientific paper
https://doi.org/10.17113/ftb.53.04.15.4168
Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality
Ana E. de la Horra
orcid.org/0000-0002-8802-6787
; Faculty of Agricultural Sciences, National University of Cordoba (UNC), Institute of Food Science and Technology of Córdoba (ICYTAC), CONICET-UNC Valparaiso and Rogelio Martínez Avenue, 5000 Córdoba, Argentina
María Eugenia Steffolani
orcid.org/0000-0002-7817-2166
; Faculty of Agricultural Sciences, National University of Cordoba (UNC), Institute of Food Science and Technology of Córdoba (ICYTAC), CONICET-UNC Valparaiso and Rogelio Martínez Avenue, 5000 Córdoba, Argentina
Gabriela N. Barrera
; Faculty of Agricultural Sciences, National University of Cordoba (UNC), Institute of Food Science and Technology of Córdoba (ICYTAC), CONICET-UNC Valparaiso and Rogelio Martínez Avenue, 5000 Córdoba, Argentina
Pablo D. Ribotta
; Faculty of Agricultural Sciences, National University of Cordoba (UNC), Institute of Food Science and Technology of Córdoba (ICYTAC), CONICET-UNC Valparaiso and Rogelio Martínez Avenue, 5000 Córdoba, Argentina
Alberto E. León
orcid.org/0000-0002-2260-3086
; Faculty of Agricultural Sciences, National University of Cordoba (UNC), Institute of Food Science and Technology of Córdoba (ICYTAC), CONICET-UNC Valparaiso and Rogelio Martínez Avenue, 5000 Córdoba, Argentina
Abstract
The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.
Keywords
laminated baked product; laminated dough; wheat flour quality parameters; stress relaxation
Hrčak ID:
150316
URI
Publication date:
28.12.2015.
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