dc.contributor.author |
Codină, Georgiana-Gabriela |
|
dc.contributor.author |
Pâslaru, V. |
|
dc.date.accessioned |
2025-02-19T09:51:13Z |
|
dc.date.available |
2025-02-19T09:51:13Z |
|
dc.date.issued |
2008 |
|
dc.identifier.citation |
Codină, Georgiana-Gabriela, V. Pâslaru. 2008. "Effect of sucrose on the mixolab, alveograph charactersitics and breadmaking properties of strong wheat flour". Lucrări Ştiinţifice USAMV - Iaşi Seria Agronomie 51(3): 97-105. |
|
dc.identifier.uri |
https://repository.iuls.ro/xmlui/handle/20.500.12811/5140 |
|
dc.description.abstract |
The effects of the addition of sucrose (1%, 3%, 6%, 15%, 20%), on
various rheological characteristics of wheat dough from a strong flour has
been studied. Rheological investigation (alveograph, mixolab-the latest
equipment in this line launched on the market in 2005) and laboratory baking
test were used for the characterization of flour and dough. In addition to
mixolab experiments, dough consistency decreases and the gelling and
diastatic activity of a sweetened dough remain the same apart from the
gelling and retrogradation temperature, which are lower, which means better
product conservation. In addition to alveograph experiments, sucrose
decreases elasticity and increases extensibility leading to a more fragil
dough. Although these rheological methods are different, they have both
elaborated a rheological optimum for an addition of sucrose of 3-6%. As a
result of the baking tests, the optimum dose of 3% of the added sucrose has
been set. |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi |
en_US |
dc.subject |
strong flour, sucrose, mixolab, alveograph, bread volume |
en_US |
dc.subject |
strong flour |
en_US |
dc.subject |
sucrose |
en_US |
dc.subject |
mixolab |
en_US |
dc.subject |
alveograph |
en_US |
dc.subject |
bread volume |
en_US |
dc.title |
Effect of sucrose on the mixolab, alveograph charactersitics and breadmaking properties of strong wheat flour |
en_US |
dc.type |
Article |
en_US |
dc.author.affiliation |
Georgiana-Gabriela Codină, “Stefan cel Mare” University, Faculty of Food
Science and Engineering, Suceava, ROMANIA |
|
dc.author.affiliation |
V. Pâslaru, Enzymes & Derivates” Co., “Cantacuzino Pascanu” Hall, Costisa Neamt, ROMANIA |
|
dc.publicationName |
Lucrări Ştiinţifice USAMV - Iaşi Seria Agronomie |
|
dc.volume |
51 |
|
dc.issue |
3 |
|
dc.publicationDate |
2008 |
|
dc.startingPage |
97 |
|
dc.endingPage |
105 |
|
dc.identifier.eissn |
2069-6727 |
|