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Effets des oxydants, du stéaroyl-2-lactylate de sodium et de leurs mélanges sur les propriétés rhéologiques et de cuisson des pâtes congelées non fermentées préalablement.

Effect of oxidants, sodium-stearoyl-2-lactylate and their mixtures on rheological and baking properties of nonprefermented frozen doughs.

Auteurs : HADY E. A. el-, SAMAHY S. K. el-, BRUMMER J. M.

Type d'article : Article

Résumé

The effect of adding ascorbic acid and/or potassium bromate as oxidants and sodium-stearoyl-2-lactylate (SSL) as a surface-active agent both individually and as mixtures to frozen wheat bread doughs on its rheological and baking quality was examined. The gassing power was measured using a risograph and rheofermentometer, while the rheological properties were measured using modified extensograph and rheofermentometer procedures. The baking quality of the resulting bread was measured by sensory evaluation. The results obtained indicated that the frozen doughs with ascorbic acid alone or mixed with potassium bromate and or SSL showed some increase in gassing power compared to those without ascorbic acid. The dough height at maximum development time was improved by adding ascorbic acid to the dough formula, compared to those without ascorbic acid or those containing potassium bromate or SSL individually. Addition of ascorbic acid alone or mixed with potassium bromate or SSL improved the final baking score, during frozen storage time compared to a control. A strong relationship between the rheological properties and baking quality of the resulting bread from frozen doughs was observed.

Détails

  • Titre original : Effect of oxidants, sodium-stearoyl-2-lactylate and their mixtures on rheological and baking properties of nonprefermented frozen doughs.
  • Identifiant de la fiche : 2001-0362
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 32 - n. 7
  • Date d'édition : 1999

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