The role of salt form and concentration on the rheological properties of bakery products

Győri, Zoltán and Sipos, P.: The role of salt form and concentration on the rheological properties of bakery products. Review of faculty of engineering : analecta technica Szegedinensia, (10) 1. pp. 64-70. (2016)

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Abstract

The effect of different salt forms and concentrations were evaluated on the rheological properties of dough made from wheat and rye flours. Our aim was to investigate that how does the sodium chloride change the properties of gluten network and therefore the structure of bakery products and what effects can be experienced when it is substituted by other organic and inorganic salts. Different rheological tests were used to monitor the effects on dough (Farinograph, Alveograph and Extensigraph tests) and on the end-product (texture analysis, sensory analysis). It was found that all the salt forms significantly influenced the rheological parameters of dough and not the sodium chloride addition had the most favourable effect in every case.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2016
Volume: 10
Number: 1
Page Range: pp. 64-70
ISSN: 2064-7964
Language: angol
Uncontrolled Keywords: Anyagvizsgálat - liszt
Additional Information: Bibliogr.: p. 69-70.
Date Deposited: 2017. Jun. 01. 10:27
Last Modified: 2019. Jan. 03. 11:35
URI: http://acta.bibl.u-szeged.hu/id/eprint/41925

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