Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 special issue 3 (Food Sciences) vol. 4 2015-02-02 2015-02-02 FARINOGRAPHIC EVALUATION OF WHEAT DOUGH ENRICHED WITH INULIN, NAKED BARLEY, MALT AND POTEX ADDITION 157 160 EN Marián Tokár Marián Tokár Tatiana Bojňanská Tatiana Bojňanská Helena Frančáková Helena Frančáková Eva Ivanišová Eva Ivanišová Štefan Dráb Štefan Dráb Karolina Mocko Karolina Mocko Hana Balková Hana Balková One of the most important biological substances consumed in insufficient quantity is fibre that is often deficient in the diet. In general, dietary fibre is edible part of plants, or similar carbohydrates, that are resistant to digestion and absorption in the small intestine. Nowadays, there are many sources of fibre available for bakery industry, whether through addition of non-traditional bread cereals or through isolated form as additives. Except to supposed increase the nutritional value of bakery products with added fiber and raw materials containing fiber is necessary to think about their technological quality and rheological properties of dough. The aim of this experimental work was to investigate the effect of the addition of selected polysaccharides (inulin, Potex - potato fiber) and non-bakery crops (naked barley, malt) containing significant polysaccharides used in the mixture with wheat flour type T-650 in different ratios on the basis of farinographic evaluations. Based on the results of rheological measurements we found out that quality of dough was deteriorating proportionally to the amount of used additives. On the other hand, positively could be considered the increase of water absorption with addition of Potex and naked barley.
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