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Details for article 6 of 14 found articles
| Title: |
Breadmaking characteristics of dough with extruded corn |
| Author: |
N. Filipović D. Šoronja Simović V. Filipović |
| Appeared in: |
Chemical Industry & Chemical Engineering Quarterly |
| Paging: | Volume 15 (2009) nr. 1 pages 21-24 |
| Year: |
2009 |
| Contents: |
Extrusion cooking is a thermal process often practiced in food, chemical and feed industry. Due to extrusion, nutritive value, texture, sensor characteristics and hygiene are improved. The influence of extruded corn grain and bread improver quantity on rheological and sensory characteristics of bread was investtigated in this paper. Experiment was planed according to factorial plan 32 with independent variables: quantity of extruded corn (10-30 % based in wheat flour, variation interval 10) and improver (0-0.4 % based on flour, variation interval 0.2). The influence of extruded corn on dough handling is illustrated by extensigraph data: in comparison to the dough without corn, area is decreasing 50 to 60 % and resistance to stretching 15 to 20 %. The addition of commercial bread improver, regardless the quantity of extruded corn is beneficial contributing to improved extensigraph data up to 30 %. By substituting wheat flour with 10 to 20 % of extruded corn along with proper quality of bread improver, bread quality is satisfying and stalling is significantly improved. In the production of so-called mixed corn bread (30 % of extruded corn) extrusion is contributing to retard stalling and prolonged shelf-life. |
| Publisher: |
Association of the Chemical Engineers (provided by DOAJ) |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 6 of 14 found articles
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