Brown algae of Laminaria family - Laminaria japonica - influence on bakery products properties

• Published in: Phycologia (Oxford) Vol. 48; no. 4
• Main Authors: Korshenko, LO, Chizhikova, O G, Kalenik, T K, Medvedeva, E V
• Format: Journal Article
• Language: English
• Published: 01-07-2009
• Subjects: Laminaria; Laminaria japonica; Phaeophyta; Triticum aestivum; I, Pacific
• ISSN: 0031-8884

Investigations in creating complicated bakery improvers on the basis of non traditional raw material are being carried out at the Foodstuffs Science and Expertise Chair of Pacific State University of Economics. Their application in the normal and low bakery properties flour processing will allow obtain high quality bread. Brown algae (Phaeophyta) of Laminaria family - Laminaria Japonica- was investigated as the basis for the complicated bakery improver. It was found out that laminaria addition in the doze of 0,75-1,5% of the flour mass increases the amount of raw gluten and decreases its extensibility which is the evidence of gluten strengthening. In our opinion it is connected with the effect of lipoxygenase enzyme contained in algae. Lipoxygenase enzyme is of great importance for bakery playing significant role in oxidizing processes. The analysis of the bread experimental samples showed that bread with laminaria japonica added possessed odor and flavor peculiar to wheat bread, without marine seaweed odor and taste. The crumb of the experimental bread samples was of tiny uniform porosity, lighter and more elastic than that of the control. The best result of the bread form stability was obtained when 1,0-1,5% marine seaweed in ratio to the flour mass was added. Bread porosity and volume slightly increased when laminaria was introduced. Compositional mixture "Japonica" was composed on the basis of laminaria japonica. It is intended for improving the quality of the bread made of wheat flour including mineral yeast feeding and ascorbic acid as the addition of oxidizing effect.