عنوان مقاله English
Gluten strength is the major factor affecting mixing characteristics, extensibility, elasticity, and stability of dough. Wheat bug injects a protease enzyme into immature wheat kernels while feeding. This enzyme remains in flour made from bug damaged wheat and, in dough, digests gluten to produce slack, sticky dough and poor quality bread. The effect of sonication conditions on dough rheology affected by protease inactivation in flour made from bug damaged wheat were investigated. Results showed that sonication with 70% amplitude in 5 min maintained rheological properties of dough. Sonication improved water absorbtion, dough stability, extensibility, and resistance to extension. Bread baked from bug damaged flour treated by sonication had better color, texture, specific volume, and appearance.
کلیدواژهها English
