Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics
Anette Aamodt, Ellen Merethe Magnus, Ellen Mosleth Færgestad
Journal of Food Science
Abstract
ABSTRACT: The effects of protein quality, protein content, ascorbic acid, diacetyl tartaric acid ester of monoglyc‐erides (DATEM), and their interactions on dough rheology and hearth bread properties were studied by size‐exclusion fast protein liquid chromatography, Kieffer Dough & Gluten Extensibility Rig, and small‐scale baking of hearth loaves. The effect of protein content was either positive or negative on hearth loaf characteristics, form ratio, and area, depending on the amount of the largest glutenin polymers in the flour. Ascorbic acid brought out the potential in the wheat flour known as protein quality. Ascorbic acid and DATEM strengthened the doughs and improved hearth bread characteristics.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
ascorbic acid improves dough rheology and hearth bread characteristics
“Ascorbic acid brought out the potential in the wheat flour known as protein quality. Ascorbic acid and DATEM strengthened the doughs and improved hearth bread characteristics.”
protein content affects hearth loaf characteristics
“The effect of protein content was either positive or negative on hearth loaf characteristics, form ratio, and area, depending on the amount of the largest glutenin polymers in the flour.”
DATEM improves dough rheology and hearth bread characteristics
“Ascorbic acid and DATEM strengthened the doughs and improved hearth bread characteristics.”