Study of the impact of wheat flour type, flour particle size and protein content in a cake-like dough: Proton mobility and rheological properties assessment

被引:39
作者
Blanchard, C. [1 ,2 ]
Laboure, H. [3 ,4 ,5 ]
Verel, A. [2 ]
Champion, D. [1 ]
机构
[1] AgroSupDijon 1, Unite PAM, Equipe PAPC, F-21000 Dijon, France
[2] Kraft Foods, F-91400 Saclay, France
[3] CNRS, Ctr Sci Gout & Alimentat, UMR6265, F-21000 Dijon, France
[4] INRA, Ctr Sci Gout & Alimentat, UMR1324, F-21000 Dijon, France
[5] Univ Bourgogne, UMR Ctr Sci Gout & Alimentat, F-21000 Dijon, France
关键词
Soft wheat flour; Flour particle size; Gluten proteins; Low field NMR; SOLVENT RETENTION CAPACITY; NUCLEAR-MAGNETIC-RESONANCE; AACC METHOD 56-11; FUNCTIONAL-PROPERTIES; STARCH GRANULES; QUALITY; WATER; BEHAVIOR; GLUTEN; TIME;
D O I
10.1016/j.jcs.2012.08.005
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The study of food products is always a challenge due to the number of components involved and the interactions that may occur between them. Water is a particular ingredient which interacts with all hydrophilic compounds, although affinities may differ for limiting water amount. During this study, results obtained using H-1 NMR on cake dough were compared in terms of the effects of flour type (soft or medium hard), the addition of gluten (5%-20%) and the use of soft flour fractions (flour particle fractions smaller or larger than 50 mu m). T-2 values and the signal intensities of different proton populations were studied as a function of the wheat protein contents of dough samples. Physicochemical characterization methods were used to better understand how the origin and particle size of flour might impact the hydration properties and mobility of a model system. Increasing the protein content in dough samples was related to an increase of the mobility of fat protons and of the least mobile proton population (relaxation times ranging from 175 to 180 ms and from 5 to 7 ms, respectively). (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码:691 / 698
页数:8
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