Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality

DE LA HORRA, AE; STEFFOLANI, ME; BARRERA, GN; RIBOTTA, PD; LEÓN, AE

FOOD TECHNOLOGY AND BIOTECHNOLOGY

FACULTY FOOD TECHNOLOGY BIOTECHNOLOGY

Lugar: Zagreb; Año: 2015 vol. 54 p. 446 - 453

1330-9862

The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However,there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships between flours characteristics, laminated dough pieces and baked products were studied, in order to establish flour quality parameters to help predict the quality of the products. Flours from hard wheat produced yeast-leavened salty laminated products with better quality properties than flours from soft wheat. Hydrophilic components and a high gluten network quality are the responsible to the generation ofa rigid structure and viscous dough. Consequently, during the baking process, the doughrisesrather than extendslaterally and does not experienceanychange in the expected shape. Among the analyzed flour characteristics, glutenin macropolymer content, solvent retention capacities in lactic acid and sodium carbonate together with dough viscosity and resistance to deformation were the variables which had the most influence in the quality of yeast-leavened salty laminated products.