WASET
	%0 Journal Article
	%A Martins Sabovics and  Karina Ruse and  Evita Straumite and  Ruta Galoburda
	%D 2013
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 81, 2013
	%T Evaluation of the Triticale Flour Blend Dough in the Mixing and Fermentation Processes
	%U https://publications.waset.org/pdf/16873
	%V 81
	%X The research was accomplished on triticale flour blend, which was made from whole grain triticale, rye, hull-less barley flour and rice, maize flour. The aim of this research was to evaluate physico-chemical and sensory properties of triticale flour blend dough in the mixing and fermentation processes. For dough making was used triticale flour blend, yeast, sugar, salt, and water. In the mixing process ware evaluated moisture, acidity, pH, and dough sensory properties (softness, viscosity, and stickiness), but in the fermentation process ware evaluated volume, moisture, acidity, and pH. During present research was established that increasing fermentation temperature and time, increase dough temperature, volume, moisture, and acidity. The mixing time and fermentation time and temperature have significant effect (p<0.05) on triticale flour blend dough physico-chemical and sensory properties.

	%P 921 - 927