Sugar increases dough yield. It is complementary to the Pyler which states that addition of sugars results in increases yield per dough (Pyler, 1973). Stable, elastic and softer dough are produced apart from enhancing the crumb texture and moistness. Increasing levels of sugar affect the gas producing of baker’s yeast and thus rate of dough raised ability since extra food for the yeast are provided by sugars. The main non-starch polysaccharides components in whole wheat flour are the arabinoxylans and pentosans. Their water holding capacity has been known to affect the dough rheology, extensibility and texture (van Hamelet.al., 1993; D’Appolonia and Rayas-Duarte, 1994). Soluble arabinoxylans with high molecular weight causes modification in volume and softening of
Sugar increases dough yield. It is complementary to the Pyler which states that addition of sugars results in increases yield per dough (Pyler, 1973). Stable, elastic and softer dough are produced apart from enhancing the crumb texture and moistness. Increasing levels of sugar affect the gas producing of baker’s yeast and thus rate of dough raised ability since extra food for the yeast are provided by sugars. The main non-starch polysaccharides components in whole wheat flour are the arabinoxylans and pentosans. Their water holding capacity has been known to affect the dough rheology, extensibility and texture (van Hamelet.al., 1993; D’Appolonia and Rayas-Duarte, 1994). Soluble arabinoxylans with high molecular weight causes modification in volume and softening of