Effect of hop extracts on rheological properties of wheat dough

Abstract

The choice of technological equipment and the mode selection in bakery industry is determined by the rheological properties of the processed or transported food masses, preferments, and products. In this aspect, the effect of new ingredients in bakery production such as two types of hop extracts (the hop-water and hop-milk whey systems) and their percentage in the formula on the rheological properties of wheat dough during kneading and fermentation has been investigated. The effect of extracts and their percentage in dough formula on time development and strength of the dough has been studied. It was found, using the Brabender Farinograph, that hop extracts lead to decreasing of the elasticity and degree of softening of wheat dough with hop-water extract by 9—27% compared to the control, and hop-milk whey - by 33—41%. Brabender Extensograph carried out the assessment of changes in physical properties of the dough with hop extracts during fermentation after 45, 90 and 135 min. It was found that hop extracts increase the strength of the dough and resistance to extension, which also indicates strengthening effect of hop extracts on wheat gluten. The changes in the quality characteristics of wheat bread with different dosage of hop extracts have been investigated. It was found that the addition of the extract based on water increases the ability to hold the shape of baked bread, on average, by 2—17% whereas extract based on whey increase this index by 8—25%.