Modern assessment of bakery properties of Russian wheat
Автор: Meleshkina E.P., Kolomiets S.N., Zhiltsova N.S., Bundina O.I.
Рубрика: Пищевая биотехнология
Статья в выпуске: 1 (87), 2021 года.
The paper presents an analysis of the quality of soft wheat grown in different soil and climatic conditions of the Russian Federation and having a wide range of quality indicators (the amount of gluten - from 15.3 to 29.4%, the quality of gluten - from 29 to 84 units. IIR, falling number - from 134 to 475 sec). Revealed significant differences in the quality of modern Russian wheat from the wheat of the late XX century. The interrelationships of indicators of quality of grain, flour obtained from it, rheological properties of dough with indicators of quality of bread on a modern instrument base using an alveograph, valorigraph and mixolab have been established. The study of the rheological properties of the dough on the mixolab was carried out in the classical "Chopin Wheat +" mode. According to the profiler parameters (radial diagram), it was found that the analyze grain was characterized by increased rates of starch retrogradation, which characterizes the carbohydrate-amylase complex of flour, a high water absorption index, and increased amylolytic activity; low viscosity and gluten +. To differentiate the strength of wheat, a test laboratory baking of bread was carried out using two methods - the remix method and the reduced-remix method, which showed that the most stable relationships were revealed when baking bread with the remix method. When baking with the abbreviated method, higher indicators of bread quality were obtained, but there are fewer stable relationships, moreover, both for wheat containing less than 25% gluten and more than 25%.
Grain, flour, dough rheology, bread baking, quality
Короткий адрес: https://readera.org/140257316
IDR: 140257316 | DOI: 10.20914/2310-1202-2021-1-155-162