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

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dc.contributor.authorVidosavljević, Strahinja
dc.contributor.authorZahorec, Jana
dc.contributor.authorBojanić, Nemanja
dc.contributor.authorStojkov, Viktor
dc.contributor.authorRakić, Dušan
dc.contributor.authorŠoronja-Simović, Dragana
dc.contributor.authorFišteš, Aleksandar
dc.date.accessioned2023-08-09T12:48:36Z
dc.date.available2023-08-09T12:48:36Z
dc.date.issued2022-06-02
dc.description.abstractOptimization 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.sponsorshipThe 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.identifier.citationVidosavljević 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:10.1177/10820132221108708en_US
dc.identifier.doi10.1177/10820132221108708
dc.identifier.issn1082-0132
dc.identifier.scopus2-s2.0-85132945198
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/376
dc.identifier.wos000817127300001
dc.language.isoenen_US
dc.publisherSage Journalsen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200134/RS//
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBread doughen_US
dc.subjectDefatted wheat germen_US
dc.subjectFarinograph analysisen_US
dc.subjectExtensograph analysisen_US
dc.titleOptimization of rheological characteristics of bread dough supplemented with defatted wheat germen_US
dc.typeinfo:eu-repo/semantics/article

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