Evaluation of Wheat Flour Dough Rheological Properties by Magnesium Lactate Salt Addition

  • Georgiana Gabriela CODINĂ Stefan cel Mare University, 13th University Street, 720229, Suceava, Romania
  • Dumitru ZAHARIA S. C. Dizing S. R. L. Brusturi, Neamţ
  • Silvia MIRONEASA Stefan cel Mare University, 13th University Street, 720229, Suceava
  • Sorina ROPCIUC Stefan cel Mare University, 13th University Street, 720229, Suceava
DOI: https://doi.org/10.15835/buasvmcn-fst:0019
Keywords: fermentation process, mixing, pasting, rheological properties, white flour.

Abstract

The aim of this study was to assess the influence of the magnesium ions from lactate salt at the level of 100, 150 and 200 mg/100g addition on the rheological properties of the wheat flour dough of 550 type. For this purpose, the empirical dough rheological properties were investigated during mixing, pasting and fermentation process by using the Farinograph, Falling Number, Amylograph and Rheofermentometer devices. During mixing dough hydration capacity decreases with the increased level of magnesium ions addition whereas the dough stability and dough development time decreases at low levels of magnesium ions addition and increases at high levels. The temperature at peak viscosity, total CO2 volume production and the total volume of CO2 lost decreases with the increased level of magnesium addition. PCA analysis shows that the wheat flour with 100 mg and 150 mg /100g magnesium ions addition presents a similar behaviour slightly different to those with 200 mg /100g magnesium ions addition (P < 0.05).

Author Biographies

Georgiana Gabriela CODINĂ, Stefan cel Mare University, 13th University Street, 720229, Suceava, Romania
Faculty of Food Engineering
Silvia MIRONEASA, Stefan cel Mare University, 13th University Street, 720229, Suceava
Faculty of Food Engineering
Sorina ROPCIUC, Stefan cel Mare University, 13th University Street, 720229, Suceava
Faculty of Food Engineering
Published
2018-05-17
Issue
Vol. 75 No. 1 (2018): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Section
Research Articles
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