Öz
Kaynakça
- [1] Bordei, D., Burluc, R., (1998). Tehnologia si controlul calitatii in industria panificatiei. MEC, Universitatea “Dunarea de Jos” Galati [2] Dexter,J.E.e Matsuo, R.R.(1979): “Change in spaghetti protein solubility during cooking:.Cer.Chem.56:394 [3] Dexter, E.J., Matsuo, R.R. e Morgan, B.C.(1981): “High temperature drying effect on spaghetti properties” Ind.Food Science 46:1741. [4] Dexter, E.J., Tkachuk, R . e Matsuo, R.R. (1984): “Amino acid composition of spaghetti: effect of drying conditions on total and available lysine”.Ind Food Science, Vol. 225-228. [5] Durum wheat, semolina and pasta quality characteristics for an Italian food company A. LAND1 BARILLA G. e R. F.lli SOCIETA PER AZIONI PARMA ITALY [6] Gisslen, W. (1993). Professional Baking. Jhon Wiley & Sons, Inc., USA [7] Grosch W and Wieser H (1999), Redox reactions in wheat dough as affected by ascorbic acid, J Cereal Sci, 29,1-16. [8] Katalogu i standardeve shqiptare – Drejtoria e Përgjithshme e Standardizimit (DPS), Katalogu 2005 [9] Metodi di analisi per il frumento e le farine- Ed.Associazione Agraria Romagnola-Bologna [10] Modoran, C. (2003). Tehnologia produselor făinoase. Ed. AcademicPres, Cluj-Napoca, Romania [11] Researches Regarding the Improvement of Bread Quality Using Functional Ingredients [12] Stauffer CE (1990) Functional Additives for Bakery Foods, AVI Book, Van Nostrand Reinhold, New York, USA. [13] Shkenca dhe Teknologjia e Produkteve të Pjekjes – Sinani A, Tiranë 2009 [14] Stear, C.A.(1990) Handbook of Breadmaking Technology, Elsevier Applied Science, London,UK. Pickles, K. (1968) Tweedy (Chipping) Ltd. Improvements in or relating to dough production, UK Patent No. 1.133.472, HMSO, London, UK. [15] Researches Regarding the Improvement of Bread Quality Using Functional Ingredients [16] Wheat Quality Analyses of CROP – Ed. Wheat Board – Pretoria-Sud Africa [17] Williams, A.and PULLEN, G.(1998) Functional ingredients, in ( Eds.S.P.Cauvain and L.S. Young), Techonology of Breadmaking, Blackie Academic and Professional, London,UK, pp.45-80.
The Impact of Ascorbic Acid and Some Additives in the Rheological Properties of Doughs in Pasta from Agimi, Apache and Anchor Wheat
Öz
This study is a report about the latest researches in dough technology.
Results are valid for Balkan countries. In recent years, a high temperature
drying system has been established in high quality pasta production. Continuous
increase in pasta production has brought an increase in demand for processed
materials such as flour from wheat processing. The production with only flour
is not enough to recover the major part of pasta consumption. For this reason
new methods to improve the quality of pasta production with Tricitum aestivum flour are being
investigated. We have been studying the
usage of L-Ascorbic acid in the
industrial level experimented in 2 types of pasta where in the first type is
used only the wheat with high “glassness” and in the second type is used the
flour by soft wheats with extra additives. Before the experiment in the
industrial level, prior researches were made in the laboratory of “Miell
Tirana” Company in Albania. Here a mixture of flour by soft wheats with extra
ascorbic acid and wheats only with high “glassness” are used for the pasta
production. These systems facilitate the use of processing techniques using
high temperature drying systems. Pasta quality depends on too many factors like
water temperature, dough, product itself, added methods of LAA, the first
material and working conditions.
Anahtar Kelimeler
Kaynakça
- [1] Bordei, D., Burluc, R., (1998). Tehnologia si controlul calitatii in industria panificatiei. MEC, Universitatea “Dunarea de Jos” Galati [2] Dexter,J.E.e Matsuo, R.R.(1979): “Change in spaghetti protein solubility during cooking:.Cer.Chem.56:394 [3] Dexter, E.J., Matsuo, R.R. e Morgan, B.C.(1981): “High temperature drying effect on spaghetti properties” Ind.Food Science 46:1741. [4] Dexter, E.J., Tkachuk, R . e Matsuo, R.R. (1984): “Amino acid composition of spaghetti: effect of drying conditions on total and available lysine”.Ind Food Science, Vol. 225-228. [5] Durum wheat, semolina and pasta quality characteristics for an Italian food company A. LAND1 BARILLA G. e R. F.lli SOCIETA PER AZIONI PARMA ITALY [6] Gisslen, W. (1993). Professional Baking. Jhon Wiley & Sons, Inc., USA [7] Grosch W and Wieser H (1999), Redox reactions in wheat dough as affected by ascorbic acid, J Cereal Sci, 29,1-16. [8] Katalogu i standardeve shqiptare – Drejtoria e Përgjithshme e Standardizimit (DPS), Katalogu 2005 [9] Metodi di analisi per il frumento e le farine- Ed.Associazione Agraria Romagnola-Bologna [10] Modoran, C. (2003). Tehnologia produselor făinoase. Ed. AcademicPres, Cluj-Napoca, Romania [11] Researches Regarding the Improvement of Bread Quality Using Functional Ingredients [12] Stauffer CE (1990) Functional Additives for Bakery Foods, AVI Book, Van Nostrand Reinhold, New York, USA. [13] Shkenca dhe Teknologjia e Produkteve të Pjekjes – Sinani A, Tiranë 2009 [14] Stear, C.A.(1990) Handbook of Breadmaking Technology, Elsevier Applied Science, London,UK. Pickles, K. (1968) Tweedy (Chipping) Ltd. Improvements in or relating to dough production, UK Patent No. 1.133.472, HMSO, London, UK. [15] Researches Regarding the Improvement of Bread Quality Using Functional Ingredients [16] Wheat Quality Analyses of CROP – Ed. Wheat Board – Pretoria-Sud Africa [17] Williams, A.and PULLEN, G.(1998) Functional ingredients, in ( Eds.S.P.Cauvain and L.S. Young), Techonology of Breadmaking, Blackie Academic and Professional, London,UK, pp.45-80.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Yayımlanma Tarihi | 26 Aralık 2018 |
| Yayımlandığı Sayı | Yıl 2018 Cilt: 12 Sayı: 3 |
