Preliminary Investigation into the Effect of Some Bakery Improvers in the Rheology of Bread Wheat Dough

Abstract

Wheat flour quality varies largely, affecting the quality of the final baked products. In order to fulfil the consumer’s demand for bakery products with high quality and extended shelf-life, different types of improvers have been used in the bakery industry. This study aimed to investigate the effect of different bread improvers on rheological parameters of dough made from all-purpose wheat flour comparing that with strong, soft, extra-soft, and pastry wheat flour.

Keywords

• wheat flour
• improvers
• alveograph
• dough rheology
• extensograph
• farinograph