THE FLOUR-GRAPHIC TECHNIQUE TO STUDY THE TIME EVOLUTION OF THE RESISTANCE TO EXTENSION OF BREAD DOUGH WITH POTATO VARIETY LAURA

  • IANCU MARIA LIDIA
    "Lucian Blaga" University of Sibiu, Faculty of Agricultural Science, Food Industry and Environmental Protection, Food Biotechnology Department,5-7, Dr. Ion Ratiu st., Sibiu, Romania
  • MIKE LUIZA
    Potato Research and Development Station Targu Secuiesc 55, Ady Endre str., Targu Secuiesc, Romania
  • HAUBELT GÜNTER
    Haubelt Laborgeräte GmbH, Garten Felder str. 13599, Berlin, Germany

Abstract

Rheological characteristics were studied of brown flour type 1250, from Romanian wheat. The effect of hydrotermally treated potato on the rheological properties of flour dough was investigated. Haubelt Flourgraph E6 was used to determine water absorption in dough investigated with Haubelt Flourgraph E7. Flourgraph E7 resistance to extension significantly increased with the addition of potato pulp in time. The maxim value obtained at 90 minutes for sample control. The values of resistance to extension were best correlated with the percentage replacement of flour with potato at 45, 90 and 135 minutes. The brown flour additives, premix additive because the correlation is not so good.

Cuvinte cheie

dough rheological properties wheat brown flour potato pulp