Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking

被引：54

作者：

Gomez, A. ^{[1
]}

Ferrero, C. ^{[1
]}

Calvelo, A. ^{[1
]}

Anon, M. C. ^{[1
]}

Puppo, M. C. ^{[1
,2
]}

机构：

[1] UNLP, CONICET, CIDCA, RA-1900 La Plata, Argentina

[2] UNLP, Fac Ciencias Agr & Forestales, RA-1900 La Plata, Argentina

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2011年 / 14卷 / 03期

关键词：

Wheat flour dough; Wheat proteins; Dough rheological properties; Dough microstructure; PERFORMANCE LIQUID-CHROMATOGRAPHY; DISULFIDE BONDS; QUALITY; PROTEINS; GLUTEN; CULTIVARS; GLIADINS; GENETICS; BEHAVIOR;

D O I：

10.1080/10942910903295939

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of mixing time on two Argentinean commercial flours (FI and FII) was studied. Both flours showed a similar electrophoresis profile but different content of free sulfhydryls. Rheology of dough obtained from flours (DI and DII) revealed that DI presented a more elastic matrix. FI required more than 8 min for an optimum development of gluten, while DII was already fully developed (development time: 7.3 min). Up to 16 min of mixing, DI matrix maintained the sheet like structure while DII showed a more filamentous one, characteristic of a weak and over kneaded dough. This weakness of gluten network obtained from FII was accompanied by a depolymerization process.

引用

页码：583 / 598

页数：16

共 41 条

[1] Changes in disulfide and sulfhydryl contents and electrophoretic patterns of extruded wheat flour proteins [J].