Influence of damaged starch on the quality parameters of wheat dough and bread

Abstract

Goat milk production is a dynamic and growing industry that is fundamental to the wellbeing of hundreds of millions of people worldwide and is an important part of the economy in many countries. In this research goat milk samples, obtained from the individual farms were investigated to chemical composition and physico-chemical properties. The strains of valuable native lactic bacteria of the species Streptococcus thermophilus and Lactobacillus bulgaricus were selected with stable technological characteristics for the fermentation of goat milk. The scheme for preparing starter cultures and recommendations regarding the use of consortia of symbiotic cultures for the production of goat milk yogurt have been developed. Starter cultures were obtained for the manufacture of goat milk yogurt, with biotechnological properties characteristic for fermented dairy products.

The wheat flour with lower (3.15%) and higher degree of starch damage (6.13%) were produced by repeat grinding (two passes) in a laboratory mill. The rheological measurements of dough samples were conducted using Farinograph and Extensograph, and gelatinisation and pasting properties –differential scanning calorimetry and Micro Visco-Amylo-Graph. The starch damage had no significant effect on most of the extensographic indicators, although a slight decrease in resistance and extensibility was observed. Samples with a higher degree of starch damage showed decreased gelatinization power. The gelatinization enthalpy (ΔHg) decreased from 1.41 to 1.31 J/kg, and amylographic peak viscosity from 582.5 to 505.0 BU.