INFLUENCE OF THE ADDITION OF DIFFERENT ADDITIVES ON PHYSICO-CHEMICAL PROPERTIES OF WHEAT FLOUR AND RHEOLOGICAL PROPERTIES OF DOUGH WITH FARINOGRAPH

Alija, Durim and NIKOLOVKSA NEDELKOSKA, Daniela and KALEVSKA, Tatjana and XHABIRI, Gafur and STAMATOVSKA, Viktorija and ZIBERI, Eljesa (2022) INFLUENCE OF THE ADDITION OF DIFFERENT ADDITIVES ON PHYSICO-CHEMICAL PROPERTIES OF WHEAT FLOUR AND RHEOLOGICAL PROPERTIES OF DOUGH WITH FARINOGRAPH. International Journal of Food Technology and Nutrition, 5 (9-10). pp. 9-20. ISSN 2671-3071

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Abstract

This paper aims to evaluate the physicochemical properties and investigate rheological analyzes with the Farinograph of wheat flours without additives and with several different additives. The rheological aspects of dough samples made from flour of three varieties of wheat and their combination with Fungal α-Amylase and Glycolipase-Xylanase were investigated by rheological methods using the Farinograph and Dynamic Rheology device. The results from the Farinograph showed that the best rheological qualities of the dough produced from different types of flour with additive mixture have the test from the wheat variety Rakon (T 400S), while the test from the wheat variety Novosadska Rana (T 400) and Zvezdana (T500) have lower rheological quality. Comparing the results obtained from Physico-chemical analyzes, we notice that the protein and gluten content has the highest values in the Hungarian variety Rakon. It is worth noting that the capacity for water absorption is increased in all types of mixtures, while the stability of the dough, as one of the important indicators of the Farinograph, has different values after mixing different types of flour with additives. These results are useful for bakery manufacturers to develop new products by mixing flour with additives to produce bread with high gluten content. The addition of Fungal α-Amylase and Glycolipase-Xylanase additives can have a strong effect on dough rheology, by increasing the nutritional value of bakery products.

Item Type:	Article
Uncontrolled Keywords:	rheological properties, Fungal α-Amylase, Glycolipase-Xylanase, Physico-chemical analysis, kneading dough
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	27 Oct 2022 12:23
Last Modified:	27 Oct 2022 12:31
URI:	http://eprints.unite.edu.mk/id/eprint/1037

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