Evaluation of rheological parameters of dough with ferrous lactate and ferrous gluconate

Abstract

The aim of this study was to analyse the effect ferrous gluconate and ferrous lactate on the rheological be- haviour of dough from a high extraction rate. For fortification of wheat flour, we used iron ions in a divalent form in amounts of 3, 4, and 5 mg/100 g. To record the rheological characteriscics of the fortified wheat flour dough, Farino- graph, Amilograph, Falling Number, Rheofermentometer, and Thermo Haake Mars dynamic rheometer were applied. The Farinograph did not show significant changes in the water absortion values in the samples with ferrous salts. As for dough development time and dough stability, small amounts of ferrous additives increased and large amounts de- creased those parameters. The effect was more significant in the samples with ions from gluconate form than from lactate salt. The Amylograph recorded an increased peak viscosity with an increasing ferrous salt quantity. That was the case for both ferrous salt forms. The increased was in a similar way for both types of ferrous salt forms used. The total CO volume production and the retention coefficient obtained with the help of the Rheofermentometer device increased in the dough samples with 3 and 4 mg of iron/100 g. However, the addition of 5 mg of iron decreased those indicarors. The decrease was more significant for iron ions from ferrous ferrous gluconate than from ferrous lactate. The fundamental rheological properties of the dough were analysed by using a frequency sweep and oscillatory tem- perature sweep test. Ferrous lactate and ferrous gluconate influenced both the fundamental and empirical rheological properrties og the dough in similar way.

Effect of fruit and vegetable powders on the rheological profile of a semi-finished product from light-grain rye flour

“…Scientists from Kuban State Technical University have proved that vegetable, fruit, and berry ingredients containing pectin substances, proteins, cellulose, hemicellulose, are able to form protein-polysaccharide complexes with flour proteins. In their opinion, this increases the moisture-holding capacity of proteins, which increases the strength of the capillary moisture bond, thereby contributing to the stabilization of the dough structure, improving the quality of products, increasing the yield, slowing down staling [20].…”