Correlations between chemical and certain rheological quality parameters of wheat flour and bread

Nataša Lakić-Karalić, L. Vasilišin, G. Vučić, Slavica Grujić, Božana Odžaković
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Abstract

The aim of this research was to determine existence of the correlation between chemical and certain rheological quality parameters of different wheat flour samples and quality of bread produced from them. Three samples of wheat flour type 500, which were produced as experimental samples in industrial conditions, were analyzed. The analysis of chemical composition (content of water, ash, ash on dry matter, fat, protein, starch) and farinograph parameters (farinograph water absorption, dough development time, stability of dough, softening degree of dough, quality number, quality group) of experimental samples of wheat flour has been conducted. These analyzed flour samples were used for bread production. Also, quality parameters of three produced bread samples were analyzed (volume of bread, mass of bread, overall sensory quality of bread). After that, the existence of the correlation between analyzed parameters has been examined and found as very important correlation between farinograph water absorption (FWA) and parameters of chemical composition: water content (p˂0.05), fat content (p˂0.05), protein content (p˂0.05) and starch content (p˂0.05). Also, a significant impact and positive correlation between the protein content and farinograph water absorption (FWA) on bread volume (p˂0.05) has been found.
小麦面粉和面包的化学和某些流变品质参数的相关性
本研究的目的是确定不同小麦粉样品的化学和某些流变质量参数与面包质量之间是否存在相关性。对工业条件下生产的3种500型小麦粉样品进行了分析。对小麦粉实验样品的化学成分(水分、灰分、干物质上灰分、脂肪、蛋白质、淀粉含量)和面粉图参数(面粉图吸水率、面团发育时间、面团稳定性、面团软化程度、质量号、质量组)进行了分析。这些经过分析的面粉样品被用于生产面包。并对三种生产面包样品的质量参数(面包体积、面包质量、面包整体感官质量)进行了分析。之后,对所分析参数之间的相关性进行了检验,并发现脂肪含量(p小于0.05)、蛋白质含量(p小于0.05)和淀粉含量(p小于0.05)等化学成分参数与脂肪吸水率(FWA)之间存在非常重要的相关性。此外,还发现了蛋白质含量和面粉吸水率(FWA)对面包体积的显著影响和正相关关系(p小于0.05)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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