Dough thermo-mechanical properties: influence of sodium chloride, mixing time and equipment

被引：56

作者：

Angioloni, A ^{[1
]}

Dalla Rosa, M ^{[1
]}

机构：

[1] Univ Bologna, Dipartimento Sci Alimenti, Corso Laurea Sci & Tecnol Alimentari, I-47023 Cesena, FC, Italy

来源：

JOURNAL OF CEREAL SCIENCE | 2005年 / 41卷 / 03期

关键词：

dough; mixing; sodium chloride; thermo-mechanical properties; starch gelatinisation;

D O I：

10.1016/j.jcs.2004.10.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Thermo-mechanical properties of doughs prepared from common wheat flour were investigated under different kneading conditions and with different amounts of sodium chloride. Dynamic mechanical thermal analysis showed that high-speed mixing and the addition of salt to dough slowed heat-induced reactions such as starch gelatinisation and protein coagulation. The effect of dough mixing technology was more significant than the amount of sodium chloride in modifying dough rheological characteristics. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：327 / 331

页数：5

共 31 条

[1] Effect of flour quality, ascorbic acid, and DATEM on dough rheological parameters and hearth loaves characteristics [J].