id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-140	CODINĂ, Georgiana Gabriela; MIRONEASA, Silvia	THE EFFECT OF LECITHIN ON ALVEOGRAPH CHARACTERISTICS, BAKING AND SENSORIAL QUALITIES OF WHEAT FLOUR	2016	5	.pdf	application/pdf	2369	131	49	The objectives were to (1) investigate the effect of lecithin on Alveograph rheological characteristics of wheat flour dough chosen like raw material; (2) to determine the bread characteristics (loaf volume, porosity, and elasticity) made with different addition levels of lecithin, and (3) to asses the bread sensorial characteristics made with and without exogenous dose of lecithin addition. As it can be seen from the Table 1 data the amphiphilic nature of lecithin addition in wheat flour dough conducted to an increase of dough strength in the way of a higher tenacity compared to a lower extensibility which resulted in an increase of the Alveograph ratio P/L from 0.89 to 1.89.	cache/fens-140.pdf	txt/fens-140.txt