PRINT ISSN 2285-5718, CD-ROM ISSN 2285-5726, ISSN ONLINE 2286-0126, ISSN-L 2285-5718


Published in AgroLife Scientific Journal, Volume 8, Number 2
Written by Iuliana APRODU, Lavinia ŞERBAN, Iuliana BANU

In this study the rheological properties of wheat flour dough with different levels of ginger powder (0, 2, 4 and 6% were investigated. Mixolab and Alveograph devices were used for evaluating the rheological properties of the dough The bread making test was further performed, and the specific volume, firmness, sensorial analysis, phenolic content and radical scavenging activity were determined for breads characterization. The increase of addition level of ginge into wheat flour impacted the water absorption, dough development time, stability and dough resistance to deformation Moreover, the starch gelatinization, stability of the gel during heating and starch retrogradation after dough coolin decreased with the increase of the levels of wheat flour substitution by ginger. Lower specific volume and higher crum firmness were obtained for breads with higher levels of ginger. Among the investigated samples the highest total pheno contents and radical scavenging activity were registered for bread with 6% ginger.

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