Abstract:

This paper describes the results of an investigation on the effects of flour improvers such as sodium-stearoyl-2-lactylate (SSL), guar gum and ascorbic acid added separately or together on the farinograph and extenograph properties of dough, in which orthogonal array design was used to determine the optimum amounts of the flour improvers added together. The analysis of variance indicated that the combined addition of SSL, guar gum and ascorbic acid at 0.7%, 0.2% and 0.012% levels, respectively, resulted in a pronounced increase of dough stability time (from 3.6 to 11.7 min, P＜0.01), elongation force (from 102.90 to 190.96 g, P＜0.05) and elongation area (1884.9 to 2684.1 g·mm, P＜0.05). Therefore, the rheological properties of dough can be effectively improved by the addition of compound flour improvers.

Key words: compound improvers, rheological properties, farinograph properties, extenograph properties