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Effect of sucrose on the mixolab, alveograph charactersitics and breadmaking properties of strong wheat flour

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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


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