Influence of alfalfa powder concentration and granularity on rheological properties of alfalfa-wheat dough

被引：30

作者：

Hao, Chang-chun ^{[1
]}

Wang, Li-jun ^{[2
]}

Li, Dong ^{[1
]}

Oezkan, Necati ^{[3
]}

Wang, De-cheng ^{[1
]}

Chen, Xiao Dong ^{[1
,4
]}

Mao, Zhi-huai ^{[1
]}

机构：

[1] China Agr Univ, Coll Engn, Beijing 100083, Peoples R China

[2] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

[3] Middle E Tech Univ, Cent Lab, TR-06531 Ankara, Turkey

[4] Monash Univ, Dept Chem Engn, Clayton, Vic 3800, Australia

来源：

JOURNAL OF FOOD ENGINEERING | 2008年 / 89卷 / 02期

关键词：

rheological properties; viscoelastic moduli; dough; alfalfa powder concentration; alfalfa powder granularity;

D O I：

10.1016/j.jfoodeng.2008.04.011

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Influences of alfalfa powder concentration and granularity on the dynamic theological properties of alfalfa-wheat dough was studied. Frequency sweep tests at 25 degrees C and 80 degrees C and temperature sweep tests from 25 degrees C to 80 degrees C were applied to wheat dough samples. Elastic moduli (G') and viscous moduli (G '') of the alfalfa-wheat dough at 80 degrees C were higher than those of the alfalfa-wheat dough at 25 degrees C. The viscoelastic moduli (G' and G '') of the alfalfa-wheat dough at 80 degrees C showed less frequency dependence compared to those of the samples at 25 degrees C. The viscoelastic moduli (G' and G '') of alfalfa-wheat dough increased with the increasing of alfalfa powder concentration from 0% to 10% and decreased with further increase in alfalfa powder concentration from 10% to 20% at 25 degrees C. All the alfalfa-added samples showed a delay in the dough gelatinization temperature comparing with the control sample. On the other hand, the viscoelastic moduli (G' and G '') increased with the increase of alfalfa powder granularity distributed from 80-100 to 40-60 mesh. (c) 2008 Elsevier Ltd. All rights reserved.

引用

页码：137 / 141

页数：5

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