Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours

被引：71

作者：

Bucsella, Blanka ^{[1
]}

Takacs, Agnes ^{[1
]}

Vizer, Viktoria ^{[1
]}

Schwendener, Urs ^{[2
]}

Toemoeskoezi, Sandor ^{[1
]}

机构：

[1] Budapest Univ Technol & Econ, Dept Appl Biotechnol & Food Sci, H-1111 Budapest, Hungary

[2] Buhler AG, Dept Value Added Proc, CH-9240 Uzwil, Switzerland

来源：

FOOD CHEMISTRY | 2016年 / 190卷

关键词：

Rheology; Dry heat treatment; Hydrothermal heat treatment; Wheat flour; Mixolab; RVA;

D O I：

10.1016/j.foodchem.2015.06.073

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 degrees C, 12 min) and hydrothermal (95 degrees C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：990 / 996

页数：7

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