The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product.
BACKGROUND
The influence of monoacylglycerol Rimulsoft Super(V) and L-glutamic acid added to wheat flour dough was studied. Properties of the doughs were evaluated on the basis of chemical analysis and rheological measurements on a farinograph. Bakery products made from these doughs were subsequently subjected to sensory analyses.


RESULTS
It was found that L-glutamic acid influenced the water absorption in dough more (50.0 g kg(-1); water absorption 56.6%) than monoacylglycerol Rimulsoft Super(V) (50.0 g kg(-1); water absorption 55.0%). Farinograph measurements showed that doughs with the addition of L-glutamic acid resembled flour containing high-quality gluten, but dough with the addition of monoacylglycerol Rimulsoft Super(V) corresponded to 'weak' flour.Sensory analyses revealed that, in comparison with the control sample of French loaf, the saliva-absorbing capacity increased in the French loaf with the highest addition of L-glutamic acid (30.0 g kg(-1)). Deterioration in quality and texture in French loaf with addition of L-glutamic acid (8.0 g kg(-1), 30.0 g kg(-1)) was noted. No other statistically significant differences were found.


CONCLUSIONS
It is acceptable to add both additives to dough in order to modify its rheological properties.
Pečivová
Pavlína
P
Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlín, 762 72 Zlín, Czech Republic. xpecivovap@seznam.cz
Burešová
Iva
I
Bílková
Hana
H
D001939:Bread / Q000032:analysis*; D004548:Elasticity; D045703:Emulsifying Agents / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry; D018698:Glutamic Acid / Q000737:chemistry*; D006801:Humans; D050178:Monoglycerides / Q000737:chemistry*; D011786:Quality Control; D012212:Rheology; D012639:Seeds / Q000737:chemistry*; D012677:Sensation; D014908:Triticum / Q000737:chemistry*; D014783:Viscosity; D014867:Water / Q000032:analysis
D045703:Emulsifying Agents; D005503:Food Additives; D050178:Monoglycerides; D014867:Water; D018698:Glutamic Acid