Department of Food Engineering, Faculty of Agriculture, University of Selcuk, Konya, Turkey.
Int J Food Sci Nutr. 2009 Mar;60(2):176-81. doi: 10.1080/09637480701635555.
The effects of summer savory (Satureja hortensis L.), majorana (Origanum vulgare L.), sage (Salvia triloba L), rosemary (Rosmarinus officinalis L.), pickling herb (Echinophora tenuifolia L.) and laurel (Laurus nobilis L.) essential oils on extensograph and farinograph characteristics of wheat flour doughs were determined. Also, some chemical properties (moisture content, ash content, wet gluten content, sedimentation value and falling number) were established. The results show that resistance to extension, maximum resistance, ratio number (minimum) and ratio number (maximum) values were increased by S. hortensis oil addition during the proving time. Extensibility values of S. hortensis, O. vulgare and S. triloba at 90 min of proving time were found lower that than those of other proving times (except S. triloba at 135 min). According to the extensograph results, rosemary, pickling herb and laurel oils allowed higher extensibility and energy, and lower resistance to extension and maximum resistance (Brabender Unit Line). The farinograph water absorption (500 farinograph units) varied from 63.6 to 64.7. The development time of dough with rosemary oil was the same as the control group. Stabilities of dough with savory sater, majorana and sage oil were found lower that those of both control and other oils. As a result, rosemary, pickling herb and laurel oils had an advantage on the extensograph and farinograph characteristics of wheat flour dough.
研究了夏香薄荷（Satureja hortensis L.）、牛至（Origanum vulgare L.）、鼠尾草（Salvia triloba L.）、迷迭香（Rosmarinus officinalis L.）、腌菜（Echinophora tenuifolia L.）和月桂（Laurus nobilis L.）精油对小麦粉面团拉伸仪和粉质仪特性的影响。同时，还测定了一些化学性质（水分含量、灰分含量、湿面筋含量、沉降值和降落数值）。结果表明，在发酵过程中，添加夏香薄荷油可增加面团的拉伸阻力、最大拉伸阻力、比值（最小）和比值（最大）。在发酵 90 分钟时，夏香薄荷、牛至和鼠尾草的拉伸值比其他发酵时间（除 135 分钟时的鼠尾草外）都低。根据拉伸仪的结果，迷迭香、腌菜和月桂油允许面团具有更高的拉伸性和能量，以及更低的拉伸阻力和最大拉伸阻力（布拉班德单位线）。粉质仪吸水率（500 粉质仪单位）在 63.6 到 64.7 之间变化。含迷迭香油的面团的形成时间与对照组相同。含夏香薄荷油、牛至油和鼠尾草油的面团稳定性比对照组和其他油都低。因此，迷迭香、腌菜和月桂油在小麦粉面团的拉伸仪和粉质仪特性方面具有优势。
