Effect of flour heating on dough rheology

被引：6
|
作者：
Gélinas, P [1 ]
McKinnon, CM [1 ]
机构：
[1] Agr & Agri Food Canada, Ctr Food Res & Dev, St Hyacinthe, PQ J2S 8E3, Canada
来源：
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2004年 / 37卷 / 01期
关键词：
flour heating; dough rheology; flour fractionation; gluten;
D O I：
10.1016/S0023-6438(03)00117-8
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Heating soft wheat flour at 80degreesC for 15 min has already been shown to improve its bread-making potential. In this study, flour was fractionated to determine the specific effect of heating on its constituents (gluten, starch, lipid, water-soluble). While gluten was easier to extract and its texture was slacker after heating, it significantly increased dough-mixing stability and development time (P < 0.01). Heated water-soluble fraction containing pentosans partly decreased stability (P = 0.06). Crown Copyright (C) 2003 Published by Elsevier Ltd. on behalf of Swiss Society of Food Science and Technology. All rights reserved.
引用
收藏
页码：129 / 131
页数：3
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