Czech J. Food Sci., 2021, 39(6):460-468 | DOI: 10.17221/228/2020-CJFS

Effects of special additives in wheat dough system measured by Mixolab techniqueOriginal Paper

Mónika Bartalné-Berceli*, Eszter Izsó, Szilveszter Gergely, András Salgó
Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, Hungary

Three novel bread additives were developed, namely wheat bran (WB), wheat aleurone-rich flour (ARF) fraction and germinated soybean [sprouted soy-based additive (YASO)]. Their applications were tested in bread dough systems. The additives showed different chemical compositions targeting different nutritional effects in bread. In each case, three different concentration ranges were used (WB 10-30%, ARF 10-30%, YASO 10-50%). Rheological differences were sensitively detected by the Mixolab technique in the mixed dough. So the rheological effects caused by compositional changes were reflected by the results of the above-mentioned technique. Based on Mixolab curves, optimal levels of applied additives (WB 14%, ARF 25% and YASO 30%) were defined. These are acceptable from a compositional and rheological point of view as well. The optimised mixtures were tested with the measurements of Rapid Visco Analyser (RVA) in slurry form, and characteristic effects of additives were observed. Based on Mixolab and RVA techniques, valuable rheological 'fingerprints' could be generated. These support the conscious and planned modification of rheological properties of bread products and the application of novel bread additives.

Keywords: aleuron rich flour; bread additives; germinated soybean; Mixolab; RVA; wheat bran; YASO

Published: December 16, 2021  Show citation

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Bartalné-Berceli M, Izsó E, Gergely S, Salgó A. Effects of special additives in wheat dough system measured by Mixolab technique. Czech J. Food Sci. 2021;39(6):460-468. doi: 10.17221/228/2020-CJFS.
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