Demixing in wheat doughs - Its influence on dough and gluten rheology

被引：20
作者：
Kieffer, R
Stein, N
机构：
[1] German Res Ctr Food Chem, Deutsch Forsch Anstalt Lebensmittelchem, D-85748 Garching, Germany
[2] Tech Univ Munich, Inst Organ Chem & Biochem, D-85748 Garching, Germany
来源：
CEREAL CHEMISTRY | 1999年 / 76卷 / 05期
关键词：
D O I：
10.1094/CCHEM.1999.76.5.688
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Reshaping of relaxed wheat doughs leads to an increase in firmness that significantly changes the results of rheological measurements involving large uniaxial deformations of the dough, whereas the gluten properties remain unaffected. Microscopic investigations reveal that directly after kneading, starch and gluten are thoroughly mixed. However, the shaping procedure of a relaxed dough or shear-flow during rheological measurements cause a separation of gluten and starch. The dilatant behavior of the starch granules and the capacity of gluten to aggregate account for the observed dough-hardening.
引用
收藏
页码：688 / 693
页数：6
相关论文
共 50 条
[21]   Influence of potato pulp on gluten network structure in wheat dough and steamed bread [J].
Cao, Yanfei ;
Yang, Zhe ;
Zhang, Haijing ;
Guo, Peng ;
Dong, Shuang ;
Li, Hongjun .
CEREAL CHEMISTRY, 2020, 97 (02) :226-234
[22]   The rheology and structure of wheat gluten proteins [J].
Rayment, P ;
Savage, AWJ ;
Ross-Murphy, SB ;
Shewry, PR ;
Tatham, AS .
BIOPOLYMER SCIENCE: FOOD AND NON FOOD APPLICATIONS, 1999, (91) :235-238
[23]   A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation [J].
Georgopoulos, T ;
Larsson, H ;
Eliasson, AC .
FOOD HYDROCOLLOIDS, 2004, 18 (01) :143-151
[24]   Influence of enzyme treatment on the rheology of rye doughs [J].
Gräber, S .
NAHRUNG-FOOD, 1999, 43 (04) :249-252
[25]   Gluten-Reduced Sweet Potato-Wheat Bread: Influence of Fermented Sweet Potato Flour Addition on Bread Quality and Dough Rheology [J].
Ayo-Omogie, Helen Nwakego .
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, 2021, 19 (03) :187-213
[26]   Effect of sugar substitues on wheat dough rheology [J].
Stefan, Elena-Madalina ;
Voicu, Gheorghe ;
Constantin, Gabriel-Alexandru ;
Munteanu, Gabriela-Mariana ;
Ipate, George .
Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry, 2019, 20 (02) :313-320
[27]   EFFECT OF SUGAR SUBSTITUES ON WHEAT DOUGH RHEOLOGY [J].
Stefan, Elena-Madalina ;
Voicu, Gheorghe ;
Constantin, Gabriel-Alexandru ;
Munteanu, Gabriela-Mariana ;
Ipate, George .
SCIENTIFIC STUDY AND RESEARCH-CHEMISTRY AND CHEMICAL ENGINEERING BIOTECHNOLOGY FOOD INDUSTRY, 2019, 20 (02) :313-320
[28]   Stress relaxation behavior of wheat dough, gluten, and gluten protein fractions [J].
Li, W ;
Dobraszczyk, BJ ;
Schofield, JD .
CEREAL CHEMISTRY, 2003, 80 (03) :333-338
[29]   Correlation of basic physicochemical indexes with dough rheology in medium-strong gluten wheat from Henan province [J].
Chen, Yanyan ;
Tian, Shuangqi ;
Meng, Fanhao ;
Xue, Xingao ;
Gao, Peng .
Food and Fermentation Industries, 2025, 51 (10) :177-185
[30]   Gluten-starch interface characteristics and wheat dough rheology-Insights from hybrid artificial systems [J].
Brandner, Silvia ;
Becker, Thomas ;
Jekle, Mario .
JOURNAL OF FOOD SCIENCE, 2022, 87 (04) :1375-1385
12345