The influence of the flour amylolytic enzymes activity, dosage of ingredients and bread making method on the sugar content and the bread quality
¹St.Petersburg branch State Research Institute of Baking Industry, Podbelskogo highway 7, RU196608, St. Petersburg, Pushkin, Russia
²State Research Institute of Baking Industry, Bolshaya Cherkizovskaya street 26A, RU107553, Moscow, Russia
*Correspondence: 1103savkina@mail.ru
Abstract:
The aim of this study was to study the effect of the sugar dosage, improver dosage, type of bread making methods and the amylolytic activity of five different types of wheat flours on the sugar content and the bread quality. The sugar content in the bread crumb was determined using the Bertrand’s method and was counted for sucrose. When the dough was prepared using accelerated technology, the improver affected the sugar content in the bread due to the starch enzymatic hydrolysis. The effect of improver dosages and sugar dosages on the sugar content in the bread was established. When using the improver, the sugar content exceeded the permitted amount in 1.25 times. No correlation was found between sugar dosage in recipe and bread quality when accelerated bread making way was used because of short fermentation time. The influence of wheat flour amylolytic activity (falling number) on the sugar content in bread was established, including when sugar was absent in the formulation. When sugar presented at bread formulation, the flour amylolytic activity did not significantly affect the bread quality, except the acidity. The bread making way had a greater influence on bread quality than falling number of flour. When sugar absent at bread recipe, the higher was the flour amylolytic activity, the higher was the sugar content in bread made by traditional way due to the starch deterioration. Obtained data have shown that when a baking method is selected, the flour amylolytic activity must be taken into account.
Key words:
bread, bread making technology, sucrose, sugar content