Session
Food Science and Technology
Description
One of the dominating factors in the foods quality besides the wheat quality,grinding and baking technology,is also the impact of edible additives in these products.These agents are nothing but chemical base products,that change the physical and rheological properties of baking products with the help of oxidation and reduction reactions placed in dough.The structures and quantitative formations of gluten proteins define dough qualities for cakes,biscuits and wafers.Reductants are substances,which soften gluten,weakening its links.Reductants react with disulfide SS in dough.Their impact is the reduction of the general molecular weight of the gluten proteins aggregates.The usage of reductants leads in the incensement of dough volume.The fixed gas inside the dough can develop a soft dough. The first scale of the reaction is the interaction of reductants with the gluten proteins. This reaction is an exchange SH/SS that releases a protein unit and leaves a SS link between protein and reductant. This SS part can interact with the reductant,leaving the second protein group free and giving the oxidized form to it.The most used reductants are L-Cysteins and Metabisulfite of Sodium. From the evidences made, results that the usage of these reductants leads to an advanced incensement of the dough and to a great form of the ultimate product. Based on our research for produced wheat’s in our country and those which are imported, for a certain flour radius and choice, the research is done among the evolution of redox agents interaction based upon the production of products like cakes,biscuits,wafers etc.
Keywords:
quality of products, edible additives, dough rheology
Session Chair
Namik Durmishi
Session Co-Chair
Emina Daci
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-437-63-9
First Page
56
Last Page
65
Location
Durres, Albania
Start Date
28-10-2017 9:00 AM
End Date
28-10-2017 10:30 AM
DOI
10.33107/ubt-ic.2017.160
Recommended Citation
Sana, M. and Sinani, A., "The Usage of Edible Additives with Different Gluten Quality in Baking Products" (2017). UBT International Conference. 160.
https://knowledgecenter.ubt-uni.net/conference/2017/all-events/160
Included in
The Usage of Edible Additives with Different Gluten Quality in Baking Products
Durres, Albania
One of the dominating factors in the foods quality besides the wheat quality,grinding and baking technology,is also the impact of edible additives in these products.These agents are nothing but chemical base products,that change the physical and rheological properties of baking products with the help of oxidation and reduction reactions placed in dough.The structures and quantitative formations of gluten proteins define dough qualities for cakes,biscuits and wafers.Reductants are substances,which soften gluten,weakening its links.Reductants react with disulfide SS in dough.Their impact is the reduction of the general molecular weight of the gluten proteins aggregates.The usage of reductants leads in the incensement of dough volume.The fixed gas inside the dough can develop a soft dough. The first scale of the reaction is the interaction of reductants with the gluten proteins. This reaction is an exchange SH/SS that releases a protein unit and leaves a SS link between protein and reductant. This SS part can interact with the reductant,leaving the second protein group free and giving the oxidized form to it.The most used reductants are L-Cysteins and Metabisulfite of Sodium. From the evidences made, results that the usage of these reductants leads to an advanced incensement of the dough and to a great form of the ultimate product. Based on our research for produced wheat’s in our country and those which are imported, for a certain flour radius and choice, the research is done among the evolution of redox agents interaction based upon the production of products like cakes,biscuits,wafers etc.