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Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ

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dc.contributor.author Vidosavljević, Strahinja
dc.contributor.author Zahorec, Jana
dc.contributor.author Bojanić, Nemanja
dc.contributor.author Stojkov, Viktor
dc.contributor.author Rakić, Dušan
dc.contributor.author Šoronja-Simović, Dragana
dc.contributor.author Fišteš, Aleksandar
dc.date.accessioned 2023-08-09T12:48:36Z
dc.date.available 2023-08-09T12:48:36Z
dc.date.issued 2022-06-02
dc.identifier.citation Vidosavljević S, Zahorec J, Bojanić N, et al. Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ. Food Science and Technology International. 2022;0(0). doi:10.1177/10820132221108708 en_US
dc.identifier.issn 1082-0132
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/376
dc.description.abstract Optimization of bread dough formulation with defatted wheat germ (DWG) in terms of dough rheological properties was the objective of this study. Fractional factorial design 25−1 V was applied in order to investigate influence of DWG granulation (<150 μm and 150−1000 μm), DWG content (10 and 20%), addition of gluten (0 and 5%), ascorbic acid (0.004 and 0.008%) and combined improver (0.1 and 0.3%) on farinograph and extensograph parameters. Responsive variables were water absorption and the degree of softening, obtained by farinograph, and resistance to extension and extensibility as well as their ratio, obtained by extensograph analysis. Gluten addition expressed dominant positive effect on water absorption and the degree of softening. The most pronounced negative effect on dough resistance exhibited DWG content (contribution of 57%). The combination of DWG with smaller particle size and 5% of gluten addition increased both resistance and extensibility, but R/E ratio was not affected. The optimal values for DWG granulation, DWG content, gluten content, ascorbic acid content and combined improver content were: < 150 μm, 14.24%, 4.83%, 0.004% and 0.1%, respectively, while predicted values for desired responsible variables were: water absorption 65.90%, degree of softening 84.05 FU, resistance 301.30 EU, extensibility 108.55 mm and R/E 2.5. en_US
dc.description.sponsorship The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This work was supported by the This research was financed by the Ministry of Education, Science and Technological Development, Republic of Serbia, (grant number (Project No. 451-03-68/2022-14/200134)). en_US
dc.language.iso en en_US
dc.publisher Sage Journals en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200134/RS//
dc.rights openAccess
dc.rights info:eu-repo/semantics/openAccess
dc.subject Bread dough en_US
dc.subject Defatted wheat germ en_US
dc.subject Farinograph analysis en_US
dc.subject Extensograph analysis en_US
dc.title Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ en_US
dc.type info:eu-repo/semantics/article
dc.identifier.scopus 2-s2.0-85132945198
dc.identifier.wos 000817127300001
dc.identifier.doi 10.1177/10820132221108708


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