Research of the influence of xanthan gum on rheological properties of dough and quality of bread made from sprouted wheat grain-Reference-Cited by-同舟云学术

Research of the influence of xanthan gum on rheological properties of dough and quality of bread made from sprouted wheat grain

Published:2022-08-08 Issue:45 Volume: Page:62-71
ISSN:2300-5599
Container-title:Acta Innovations
language:en
Short-container-title:Acta Innovations

Author:

Samokhvalova Olga¹^ORCID,Oliinyk Svitlana¹^ORCID,Stepankova Galyna²^ORCID,Shydakova-Kameniuka Olena¹^ORCID

Affiliation:

1. Department of Technology of Grain Products and Confectionery State Biotechnological University

2. Department of Technology of Grain Products and Confectionery State Biotechnological University

Abstract

The effect of microbial polysaccharide xanthan in the amount of 0.1-0.4% on the rheological characteristics of the dough from sprouted wheat grain and quality indicators of bread was studied. It was found that when xanthan gum is added, the dough's spreading and adhesion strength decreases, and the dough's resilience-elastic and plastic-viscous characteristics improve. Bread made from sprouted wheat grains with the addition of experimental dosages of xanthan has better structural-mechanical and physicochemical properties, as evidenced by higher indicators of crumb compressibility, specific volume, and moisture compared to the control sample. To obtain bread with the best quality indicators, it is recommended to use 0.3% xanthan.

Publisher

Research and Innovation Centre Pro-Akademia

Subject

Energy (miscellaneous),Renewable Energy, Sustainability and the Environment,Environmental Engineering

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