Studies on the effect of skim milk powder, sprouted wheat flour, and pH on rheological and baking properties of flour

摘要

Studies were undertaken to see the effect of addition of sprouted wheat flour (0, 10, and 20/100), skim milk powder(0, 1.5 and 3.0/100) and change of dough pH(5.8, 5.0 and 4.2) with diluted HCl on rheological, gas release and bread making properties of flour. The regression to fit a response surface analysis was used to describe dough characteristics measured using Brabender Farinograph and Chopin Rheoferomentometer F_2. Bread volume was also measured and described. Sprouted wheat flour showed the most pronounced effect on water absorption, dough stability and CO_2 production whereas skim milk powder(SMP) showed highly significant effect on dough height(Hm), CO_2 production and bread volume.