Affiliation:
1. Department of Agriculture and Forestry Engineering, Food Technology E.T.S. Agricultural Engineering, Valladolid University, 34004 Palencia, Spain,
2. Department of Agriculture and Forestry Engineering, Food Technology E.T.S. Agricultural Engineering, Valladolid University, 34004 Palencia, Spain
Abstract
The study was carried out to investigate the effect of nuts (almond, hazelnut, peanut, walnut) enrichment (5, 10 and 15%) on the rheological properties of dough using alveograph, consistograph and rheofermentometer measurements. The loaf volume (LV) of bread added nut paste was also determined. The increase in nut percentage increases the dough viscoelastic characteristics (tenacity, extensibility, and strength) and mixing time, but decreased the dough consistency and tolerance, and the CO2 production during fermentation. Loaf volume increased when 5 and 10% of nut paste are added. Dough added walnut paste presented the lowest tenacity, strength and water absorption values, but the highest values in dough development time, tolerance and stability. Dough added almond, hazelnut and peanut paste had a similar behavior during mixing and handling.
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science
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