G.G. Codina, et all. Journal of Agroalimentary Processes and Technologies, Volume XIII, No.2 (2007), 295-298 Communication – Food Technology and Processing SUGAR INFLUENCE ON DOUGH’S BEHAVIOUR Georgiana Gabriela Codina 1 , Ionela Cretu 2 , V. Paslaru 2 1 “Stefan cel Mare” University of Suceava 2 “Enzymes & Derivates” Co., “Cantacuzino Pascanu” Hall, Costisa, Neamt Abstract 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. Keywords: sugar influence, rheological properties, bread quality. Introduction Sugar is ingredient most used in baking. It is hydrolyzes during kneading and transformed in glucose and fructose. So, sugar used in baking influence rheological properties of dough, activity yeast and products quality (Ceapoiu, 2002). In dough, sugar determines fluidization thanks to hydration of flour’s constituents. That’s why, when we add sugar, flour’s hydration is decreases. This decrease represents approximately 0.5% of sugar amount introduced. We also have to say that sugar is a stimulant for yeast (Graybosch, 1993). Experimental We study the sugar influence on dough’s behaviour. Measurements were made using the following sugar concentrations: 0%, 1%, 1.5%, 2%, 2.5%, 3%. Premixes are done using 1 kg of flour with calculated quantities of sugar in order to obtain the desired concentrations. For all tests, salt water (25g/l) is used. For each concentration we have made the two tests with Chopin Consistograph and Alveograph (Bordei, 2004). Constant hydration 295