Effect of lyophilized jumbo squid (Dosidicus gigas) fin and mantle muscle on dough properties and bread baking performance of commercial wheat flour.

摘要

The effect of 25 and 50 g/kg of lyophilized jumbo squid (Dosidicus gigas) fin (JSF) and mantle muscle (JSM) on dough properties and baking performance of wheat flour were studied. Dough maximum resistance (R_max), extensibility, deformation work (Area, 45-min resting time), baking performance, loaf volume, and acceptability were evaluated. JSF (25 g/kg) almost tripled (P<=0.05) R_max compared to control dough, while JSF or JSM (50 g/kg) doubled it (P<=0.05). As animal protein increased on blend, extensibility decreased (65.6+or-4.5 for control versus 39.5+or-1.4 and 26.7+or-2.0 for 25 and 50 g/kg JSF, respectively). JSF or JSM (25 g/kg) increased (P<=0.05) 2.4 and 1.8 times the control area, respectively. Addition of 50 g/kg JSF or JSM significantly affected specific loaf volume decreasing it. Sensory results showed that a low level powder addition (25 g/kg) could be used for bread production.Digital Object Identifier http://dx.doi.org/10.1080/19476337.2010.544407