COMPARISON OF THE RHEOLOGICAL CHARACTERISTICS OF BIO-FORTIFIED FLOUR OBTAINED FROM SOFT WHEAT VARIETIES TRESKA AND RADIKA
Abstract
COMPARISON OF THE RHEOLOGICAL CHARACTERISTICS OF BIO-FORTIFIED FLOUR OBTAINED FROM SOFT WHEAT VARIETIES TRESKA AND RADIKA
Мarija Меnkinoska, Tatjana Blazhevska, Viktorija Stamatovska
Faculty of Technology and Technical sciences, “Dimitar Vlahov” str. bb, 1400 Veles, Republic of Macedonia, University “St. Climent Ohridski”, 7000 Bitola
The dough rheology is very important for the prediction of the final bakery product quality such as mixing behavior, sheeting and baking performance, and based on starch gelatinization data the overall cooking behavior and product properties can be determined. The aim of this research was to examine the impact of agronomic bio-fortification on the rheological properties of dough. In this research are included 7 samples obtained by adding high quality chelate fertilizers at different stages of wheat growth: Fe soil (1), Fe soil + foliar (2), Fe foliar (3), Control (4), Zn soil (5) , Zn soil + foliar (6) and Zn foliar (7). From farinograph data for water absorption it is concluded that all variants for variety Treska and Radika have approximate values with minimal differences compared with variant 4. According to the data obtained for the level of softness, it is concluded that all variants for both varieties of dough are with medium quality. According to the qualitative number, all variants of both varieties belong to quality group B2, with the exception of variant 2 for the variety Treska and variant 5 for the variety Radika which belongs to the quality group C1. From the farinographc analysis it can be concluded that bio-fortification did not have a significant effect on the technological quality of the flour. Extensographic analysis showed that for variety Radika from variants 1, 2 and 7 were obtained flour with higher extensibility, resistance and energy in comparison with the variety Treska.
Keywords: dough, farinograph and extensigraf
