Correcting the breadmaking quality of flour damaged by Sunn pest (Eurygaster integriceps) by using apple pectin
Abstract. This paper considers the use of apple pectin as a means of correcting the technological and baking properties of flours from wheat cultivars of different quality (Pryaspa, Enola, Pobeda, Aglika, Albena, Iveta, Zlatina, Lazarka, Kalina and Kiara) with 2.5% damage by Sunn pest. It was found...
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| Format: | Article |
| Language: | English |
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Trakia University. Faculty of Agriculture, Stara Zagora
2015-03-01
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| Series: | Agricultural Science and Technology |
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| Online Access: | http://agriscitech.eu/wp-content/uploads/2015/03/022.pdf |
| Summary: | Abstract. This paper considers the use of apple pectin as a means of correcting the technological and baking properties of flours from wheat cultivars of
different quality (Pryaspa, Enola, Pobeda, Aglika, Albena, Iveta, Zlatina, Lazarka, Kalina and Kiara) with 2.5% damage by Sunn pest. It was found out that the
2.5% damages caused by Sunn pest did not significantly affect the quality of the investigated cultivars. The studied wheat cultivars demonstrated specific
reaction to the added pectin. The use of pectin provoked positive changes in the sedimentation value of cultivars Aglika, Albena, Iveta, Zlatina, Lazarka and
Kalina. The negative effect of pectin on the amount of the wet gluten in 70% flour depended of the cultivar's genotype. Greatest differences in the amount of wet
gluten in comparison to the check cultivar were found in Kalina and Kiara (quality group C) and lower in Lazarka (quality group B). The effect of pectin was
expressed in greater water absorption of the flours, time for dough formation and dough relaxation. The farinograph number quality increased in all investigated
flours but rarely exceeded significantly the norms for the respective quality groups. Positive effect of apple pectin on the baking properties was established in all
investigated cultivars. Form resistance and crumb quality were improved. The pores were small and evenly distributed, and the crust color was more intensive.
Significant positive variations in the values of volume and form resistance of bread in comparison to the checks were found in cultivars Kalina, Lazarka and
Kiara.
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| ISSN: | 1313-8820 1314-412X |