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Effect of egg yolk powder addition on rheological parameters of wheat flour dough and bread quality

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dc.contributor.author CODINĂ, Georgiana Gabriela
dc.contributor.author MIRONEASA, Silvia
dc.contributor.author MIRONEASA, Costel
dc.date.accessioned 2019-11-05T09:11:45Z
dc.date.available 2019-11-05T09:11:45Z
dc.date.issued 2012
dc.identifier.citation CODINĂ, Georgiana Gabriela, MIRONEASA, Silvia, MIRONEASA, Costel. Effect of egg yolk powder addition on rheological parameters of wheat flour dough and bread quality. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 296-301. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6058
dc.description.abstract The addition of 0.1 to 0.5% of egg yolk powder (EYP) in wheat flour (WF) on dough rheological parameters and bread quality were studied. The Alveograph parameters, like extensibility (L) and deformation energy (W) increased significantly with the increased amount of egg yolk powder. The Alveograph dough tenacity (P) and P/L ratio decreased significantly with the addition of egg powder in wheat flour. From the point of view of the dough rheological parameters recorded by Mixolab device at 0.4% egg yolk powder addition we noticed an decrease of the C1 torque and an increase of the Mixolab dough rheological parameters like stability, gelatinization temperature, dough temperature of amylolytic activity and dough’s opposed torque at the starch gelling. The bread quality characteristics (porosity, elasticity, loaf volume) were improved by egg yolk powder addition in doses of 0.1-0.4%. For dose of 0.5% addition was noticed a slightly decrease of the values of this parameters. Therefore, the results indicate that the optimum dose for egg yolk powder addition in wheat flour dough is of 0.4%. At this dose were improved the dough rheological parameters of wheat flour and the physical properties of bread, probably due to the higher values of phospholipids from egg yolk powder. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject wheat flour en_US
dc.subject egg yolk powder en_US
dc.subject Alveograph en_US
dc.subject Mixolab en_US
dc.title Effect of egg yolk powder addition on rheological parameters of wheat flour dough and bread quality en_US
dc.type Article en_US


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