Sugar Influence on Dough’s Behaviour

Authors:
Georgiana Gabriela Codina, Ionela Cretu, V. Paslaru

Sugars, in baking, influence dough’s behaviour, yeast activity and products quality. In this paper we try to study rheological and technological effect of sugar, in different doses, on dough and on product quality. Rheological properties of dough were determinate with Chopin Consistograph and Alveograph and the effect on bread quality was determinate with baking tests.