Acta Univ. Agric. Silvic. Mendelianae Brun. 2011, 59(6), 255-264 | DOI: 10.11118/actaun201159060255

The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough

Pavlína Pečivová, Kateřina Juříková, Iva Burešová, Monika Černá, Jan Hrabě
Ústav technologie a mikrobiologie potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republika

The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of the dough increased. The improvement in quality of the doughs occurred only after the addition of 15.0 g.kg-1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g.kg-1 but then it decreased. The degrees of softening were decreasing until the addition of 5.0 g.kg-1 but then they increased. Farinograph quality number was increasing until the addition of 5.0 g.kg-1 pectin from apple but then it decreased to the value of 149. These hydrocolloids are able to modify different qualitative properties of dough depending on their amount.

Keywords: dough, hydrocolloid, quality, stability
Grants and funding:

This work was kindly supported by a project of the Czech Ministry of Education, Youth and Sports (Grant No. MSM 7088352101).

Received: June 22, 2011; Published: March 16, 2014  Show citation

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Pečivová, P., Juříková, K., Burešová, I., Černá, M., & Hrabě, J. (2011). The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 59(6), 255-264. doi: 10.11118/actaun201159060255
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