Effects of iron supply on the rheological properties and sensory characteristics of bread dough enriched with micronutrients

Abstract

The most basic is the world wheat crops. In Iran Bread is a staple food staple Food and because, as a bearer of good food to enrich bread with iron has been considered. The effect of flour fortification star with iron, folic acid, the chemical properties (dry gluten, wet gluten, gluten-free number, protein and Ddzlny) Rheological (water absorption, resistance, expansion, loss after 10 and 20 minutes, tensile strength, capability to stretch, elasticity, Hdaksrartfa and energy of dough) bread was compared with the controls treatments were: control (no additives Flour stars), low dose (20 ppm 5.1 ppm of iron and folic acid) average amount (30 ppm and 2 ppm iron Fūrīk acid) full amount (40 ppm 5.2 ppm of iron and folic acid). The results showed that the chemical properties, gluten-dry, wet gluten and protein were significant differences between treatments enriched bread there.

Rheological properties evaluated in the farinograph dough development, dough resistance, drop dough after 10 and 20 minutes have significant fluctuations. Water absorption in the samples containing significant increase in the level of 5% is witnessed. Resistance to stretch out the dough in Extensograph 90 and 135 minutes per sample trace and the average amount compared to control a significant decrease in the level of 5 per cent, in the treatment of full value than the control and low and medium levels drop significantly at 5% we have had. In Qabylyt to draw the opposite conclusion is true.

Keywords: iron; folic acid; flour; enriched bread