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Effect flour extraction rates in the chemical characteristics and rheological and sensory quality of bread product | ||
| journal of kerbala university | ||
| Article 1, Volume 7, Issue 3, 2011, Pages 1070-1076 PDF (0 K) | ||
| Abstract | ||
| This study aimed to determine the effect of extraction flour 72% And it was obtained with flour extraction rates( 80,85,90,%100 ) Mix bran with flour, In chemical composition and rheological and sensory qualities of flour and bread resulting from the impact on consumer. Showed the results of the chemical composition of the flour to get a clear reduction in the percentage of high humidity flour extraction rate reaching 12.4% in a flour extraction rate of 72% and decreased gradually to reach 10.7% in the flour with a 100% recovery rate, while the percentage of ash and protein, wet glutin and fat gradually increase extraction ratio reached respectively ( 0.55, 10.57.24.5,1.3% ) in a flour extraction rate of 72% and increased gradually to reach in a flour extraction rate 100%, (1.15 , 12.53 ,27.1,4.77%) respectively . The results also showed lower values falling number gradually increase extraction rate of flour has fallen of 526 seconds for flour a percentage extraction of 72% to reach to 479 seconds for flour a percentage extraction 100% while the increased values of the degree of color high extraction rate of flour rose from 1.22 to flour 72% extraction rate of up to 13.3 in the flour with a 100% extraction rate The results showed farinograph high percentage of water absorption of the high proportion of flour extraction increased from 62.1% for the flour with 72% extraction ratio Call to 68.8% in the flour with a 100% recovery rate also increased the time evolution of the dough gradually increase the proportion of extraction of 3minutes of the flour with 72% extraction ratio of up to 4.3 minutes for the flour is 100% extraction rate, While the time stability of the dough from the 8.2 Exact flour with 72% extraction rate of up to 2.5 minutes for a flour extraction rate 100% The results of sensory evaluation showed laboratory for bread (Arum) low values of all sensory qualities except recipe bulge high extraction rate of flour. | ||
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