Sprouting is a natural process that enhances the nutritional and sensory profile of cereal-based foods. The present work addressed the possibility of using refined flour from sprouted wheat (SWF) to improve the bread-making performance of some flours in place of conventional improvers - i.e. enzymatic improver (EI) and malt (M). Either 0.5% EI or M was added to the control flour (CTRL), as conventionally used in bakeries, whereas SWF was used up to 2%. Unlikely EI and M, 1.5% SWF showed a gluten aggregation strength similar to that of the CTRL, suggesting no worsening of the protein network characteristics. As for the leavening properties, dough development was increased from 52.8 mm to 70.4 mm, thanks to the enrichment with 1.5% SWF. In addition, presence of SWF improved the amount of gas production during leavening- resulting in bread with high specific volume - and the crumb softness during storage. Addition of SWF may represent a valid alternative to enzymatic improvers or malt for improving the technological performance of stiff flours.
Germinated wheat as an alternative to conventional flour improvers in bread-making / A. Marti, G. Cardone, M. Marengo, A. Nicolodi, L. Quaglia, M.A. Pagani - In: VI Congreso Internacional de Ciencia y Tecnología de los Alimentos 2016 : libro de actas, resúmenes[s.l] : Ministerio de Ciencia y Tecnología de la provincia de Córdoba, 2016, 2016 Nov. - ISBN 978-987-45380-0-0. (( Intervento presentato al 6. convegno Ciencia y Tecnología de los Alimentos tenutosi a Cordoba nel 2016.
|Titolo:||Germinated wheat as an alternative to conventional flour improvers in bread-making|
MARTI, ALESSANDRA (Corresponding)
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||nov-2016|
|Tipologia:||Book Part (author)|
|Appare nelle tipologie:||03 - Contributo in volume|