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Effect of arabinogalactan isolated from Siberian larch on the baking value of soft wheat flour and bread quality

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Abstract

Using additives of arabinogalactan (AG) isolated from Siberian larch, we examined the soft wheat flour quality and quantity of gluten, physical properties of the dough, and quality of finished bread depending on the quantity of the added polysaccharide. In the case of the addition of 1–3% of AG to flour, its content decreases in the final product. An excess amount of AG inhibits yeast growth, which leads to a decrease in bread quality. The optimum addition of AG to flour is 1%, at which the technological properties of flour and dough do not change significantly, but the quality of bread becomes remarkably better; furthermore, arabinogalactan is fully consumed in the course of bread preparation. The use of AG is recommended in the optimum dose for increasing the quality of baked goods.

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Authors and Affiliations

  1. Institute of Cytology and Genetics, Siberian Branch, Russian Academy of Sciences, pr. Academika Lavrent’eva 10, Novosibirsk, 630090, Russia

    M. F. Ermakova, A. K. Chistyakova, L. V. Shchukina & T. A. Pshenichnikova

  2. Favorskii Irkutsk Institute of Chemistry, Siberian Branch, Russian Academy of Sciences, ul. Favorskogo 1, Irkutsk, 664033, Russia

    E. N. Medvedeva, N. A. Neverova, L. A. Belovezhets & V. A. Babkin

Authors
  1. M. F. Ermakova
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  2. A. K. Chistyakova
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  3. L. V. Shchukina
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  4. T. A. Pshenichnikova
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  5. E. N. Medvedeva
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  6. N. A. Neverova
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  7. L. A. Belovezhets
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  8. V. A. Babkin
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Correspondence to M. F. Ermakova.

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Original Russian Text © M.F. Ermakova, A.K. Chistyakova, L.V. Shchukina, T.A. Pshenichnikova, E.N. Medvedeva, N.A. Neverova, L.A. Belovezhets, V.A. Babkin, 2010, published in Khimiya Rastitel’nogo Syr’ya, 2009, No. 1, pp. 161–166.

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Ermakova, M.F., Chistyakova, A.K., Shchukina, L.V. et al. Effect of arabinogalactan isolated from Siberian larch on the baking value of soft wheat flour and bread quality. Russ J Bioorg Chem 36, 951–956 (2010). https://doi.org/10.1134/S1068162010070277

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  • DOI: https://doi.org/10.1134/S1068162010070277

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