Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume9/issue4/4_4_2010.pdf
Issue 9 (4) 2010 pp. 443-450
Zlatica Kohajdová, Jolana Karovičová
Slovak University of Technology in Bratislava, Slovak Republic
Impact of potassium iodate on the quality of wheat-spelt baked goods
Abstract
Background. Human nutrition is oftentimes deficient to important nutrients such as iodine not only in the developing countries but also in the developed countries. Bakery products are consumed every day by many people and offer spread potential for enrichment of final products by various type of nutrients. The study is focused on the monitoring effect of potassium iodate as bakery improver to the quality of wheat-spelt baked goods through methods of rheological, baking test and sensory analysis. The influence of potassium iodate on baked goods staling was also studied.
Material and methods. Rheological properties of wheat-spelt dough enriched with potassium iodate were characterised by farinographic measurements. The final product analysis included determination of loaf quality (volume, specific volume, cambering) and sensory attributes. Crumb hardness was evaluated by the manually operated penetrometer AP 4.
Results. Potassium iodate influenced the final quality of wheat-spelt baked goods in different ways. Addition increasing doses of potassium iodate reduced dough development time and prolonged dough stability. Results of baking test and sensory analysis showed that products containing dose 1 and 2 mg of potassium iodatehad higher volume and cambering in comparison to control sample. Higher dose of this additive negatively affected sensory parameters of final products.
Conclusion. It was found that enrichment of baked goods with potassium iodate not only helps increase to daily intake of iodine and but also positively affects rheological and sensory properties of final products.
Keywords: dough, rheological properties, potassium iodate
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume9/issue4/4_4_2010.pdf
For citation:
| MLA | Kohajdová, Zlatica, and Jolana Karovičová. "Impact of potassium iodate on the quality of wheat-spelt baked goods." Acta Sci.Pol. Technol. Aliment. 9.4 (2010): 443-450. |
| APA | Kohajdová Z., Karovičová J. (2010). Impact of potassium iodate on the quality of wheat-spelt baked goods. Acta Sci.Pol. Technol. Aliment. 9 (4), 443-450 |
| ISO 690 | KOHAJDOVá, Zlatica, KAROVIčOVá, Jolana. Impact of potassium iodate on the quality of wheat-spelt baked goods. Acta Sci.Pol. Technol. Aliment., 2010, 9.4: 443-450. |