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1.
The blended dough made from raw wheat flour and wheat flour steamed for 15 min at a ratio of 1 : 1, along with minor ingredients
(salt, oil) showed reduced farinograph water absorption capacity. The stability of the blended dough with oil was reduced
while the mixing tolerance index increased. The inclusion of salt in the blend increased the resistance to extension and also
the area under the curve. The hardness and cohesiveness measured by means of texture profile analysis decreased with the inclusion
of oil in the blend, while increasing with the addition of salt. The Rapid Visco Analyser used to measure pasting characteristics
showed a peak viscosity which increased for the blend with salt, but decreased for that with oil. Similarly, the hot paste
viscosity, cold paste viscosity and area under the curve increased for the blend with salt, but decreased for the blend with
oil.
Received: 5 February 1999 / Revised version: 21 April 1999 相似文献
2.
Tamara Dapčević Hadnađev Ivana Pajić-Lijaković Miroslav Hadnađev Jasna Mastilović Aleksandra Torbica Branko Bugarski 《Food Hydrocolloids》2013
Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0–20%): (a) non-physically modified, (b) pregelatinized and (c) hydrolyzed spray-dried on rheological behavior of wheat flour dough systems under oscillatory strain conditions was considered. 相似文献
3.
Common soft wheat flour was extruded at three different temperatures and two different moistures. To investigate the dependence of the wheat protein modification on processing conditions, their solubilities in sodium dodecyl sulfate (SDS) were compared with those in SDS+(2-mercaptoethanol) ME. Furthermore, free sulfhydryl groups were detected with Ellmans Reagent and SDS-PAGE was performed under reducing and non-reducing conditions. The solubility values in SDS were greatly reduced after extrusion. The solubility values in SDS+ME were not affected. We therefore concluded that intermolecular cross-linking by disulfide bonding through extrusion cooking had occurred. This result was confirmed by SDS-PAGE under reducing and non-reducing conditions. At low and medium temperatures the solubilities were lower at low moisture; however, more free sulfhydryl groups were detected under these conditions, suggesting that moisture content of the flour has an influence on the way and the nature of the protein polymerization. At the highest thermal energy input at low moisture the solubilities increased again. This was accompanied by an increase of detectable free sulfhydryl groups. This led to the conclusion that disulfide bonds were cleaved at high energy input. The solubility development in 70% ethanol was nearly the same as in SDS. This is seen as a proof that gliadins are highly involved in the protein network formed under extrusion conditions. This finding was also confirmed by the results of SDS-PAGE. 相似文献
4.
C. Collar P. Andreu M. A. Martínez-Anaya 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1998,207(2):133-139
Dough machinability of samples formulated with the enzyme principles glucose-oxidase, lipase, amylase and pentosanase/hemicellulase,
and fermented with different microbial starters, was assessed by texture profile analysis and dough stickiness measurements.
The individual and interactive effects of flour, enzyme and starter on the primary and secondary mechanical and surface-related
parameters were evaluated, and the suitability of enzyme mixtures added to started doughs to improve dough handling characteristics
and minimize adhesiveness and stickiness in flours was established. The general improving effect of the mixture of α-amylase,
pentosanase and hemicellulase on most dough texture properties is particularly relevant when high-grade and/or sourer-started
systems are used, because of their strong effect in decreasing hardness and adhesiveness respectively. Individual additions
of glucose-oxidase and lipase cancelled out the excessive stickiness/adhesiveness of started and enzyme-supplemented doughs
while the simultaneous presence of glucose-oxidase and lipase improved cohesiveness, chewiness and gumminess. The extent of
the effects of this binary combination on dough mechanical characteristics was comparable to that obtained with the ternary
mixture of α-amylase, pentosanase and hemicellulase, but avoided the deleterious effect of the latter enzyme combination on
stickiness. In well-defined flour-starter systems, the enzyme supplementation of doughs constitutes a useful alternative to
chemical improvers for enhancement of dough plasticity.
Reveived: 16 February 1998 相似文献
5.
Dough machinability of samples formulated with the enzyme principles glucose-oxidase, lipase, amylase and pentosanase/hemicellulase,
and fermented with different microbial starters, was assessed by texture profile analysis and dough stickiness measurements.
The individual and interactive effects of flour, enzyme and starter on the primary and secondary mechanical and surface-related
parameters were evaluated, and the suitability of enzyme mixtures added to started doughs to improve dough handling characteristics
and minimize adhesiveness and stickiness in flours was established. The general improving effect of the mixture of α-amylase,
pentosanase and hemicellulase on most dough texture properties is particularly relevant when high-grade and/or sourer-started
systems are used, because of their strong effect in decreasing hardness and adhesiveness respectively. Individual additions
of glucose-oxidase and lipase cancelled out the excessive stickiness/adhesiveness of started and enzyme-supplemented doughs
while the simultaneous presence of glucose-oxidase and lipase improved cohesiveness, chewiness and gumminess. The extent of
the effects of this binary combination on dough mechanical characteristics was comparable to that obtained with the ternary
mixture of α-amylase, pentosanase and hemicellulase, but avoided the deleterious effect of the latter enzyme combination on
stickiness. In well-defined flour-starter systems, the enzyme supplementation of doughs constitutes a useful alternative to
chemical improvers for enhancement of dough plasticity.
Reveived: 16 February 1998 相似文献
6.
Herbert Wieser 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1998,207(2):128-132
Immunochemical methods are recommended for the quantitation of small amounts of gluten in food produced for those with coeliac
disease. A major problem, however, is the reduced extractability of gliadin, the toxic factor of gluten, with aqueous alcohol,
when foods have been heat-processed. A combined extraction/HPLC procedure was used to study the extractability of all gluten
protein types from wheat flour and bread under both non-reducing and reducing conditions. Gliadin isolated from wheat flour
was used as a reference protein for quantitation. The results indicate that the extractability of gliadin from bread with
60% ethanol under non-reducing conditions is strongly reduced. α- and γ-gliadins are much more affected than ω-gliadins, and
less gliadin was extracted from the crust than from the crumb. For a complete extraction of gliadins from bread, reducing
conditions and increased temperature are required. However, glutenin subunits are coextracted with the gliadins. This extract
can be used for the quantitation of total gluten proteins by RP-HPLC. The recovery of gliadin added to flour before dough-mixing
and bread-making is 98%.
Received: 16 February 1998 相似文献
7.
本试验通过测定不同比例的香菇粉和小麦粉混合粉的热机械学和动态流变学特性,研究香菇粉对小麦面团特性的影响。结果表明,香菇粉的添加使小麦面团的吸水率增大,面团的形成时间和稳定时间先下降后上升,相应的蛋白质弱化度先升高后降低。香菇粉的添加使小麦面团的峰值黏度和回生值均显著降低。动态流变学试验显示:香菇粉的添加使得小麦面团的黏弹特性发生了显著的变化,储能模量(G')与损失模量(G")均呈现先降低后升高的趋势。而tanδ随香菇粉比例的增大呈现了先略微升高后明显降低的趋势,表明了混合体系中分子交联的程度有所增加,弹性比例增大。 相似文献
8.
Herbert Wieser 《European Food Research and Technology》1998,207(2):128-132
Immunochemical methods are recommended for the quantitation of small amounts of gluten in food produced for those with coeliac
disease. A major problem, however, is the reduced extractability of gliadin, the toxic factor of gluten, with aqueous alcohol,
when foods have been heat-processed. A combined extraction/HPLC procedure was used to study the extractability of all gluten
protein types from wheat flour and bread under both non-reducing and reducing conditions. Gliadin isolated from wheat flour
was used as a reference protein for quantitation. The results indicate that the extractability of gliadin from bread with
60% ethanol under non-reducing conditions is strongly reduced. α- and γ-gliadins are much more affected than ω-gliadins, and
less gliadin was extracted from the crust than from the crumb. For a complete extraction of gliadins from bread, reducing
conditions and increased temperature are required. However, glutenin subunits are coextracted with the gliadins. This extract
can be used for the quantitation of total gluten proteins by RP-HPLC. The recovery of gliadin added to flour before dough-mixing
and bread-making is 98%.
Received: 16 February 1998 相似文献
9.
10.
Pedro A. Caballero Manuel Gómez Cristina M. Rosell 《European Food Research and Technology》2007,224(5):525-534
The enzymatic treatment of wheat flours is an interesting alternative for improving their functional properties. Since enzymes
with different biochemical activities could induce synergistic effects on dough behaviour or product quality, the individual
and combined use of a wide range of enzymes (transglutaminase, glucose oxidase, laccase, α-amylase, pentosanase and protease)
applied nowadays in bread-making processes were investigated. The blend of enzymes resulted in an improvement in the rheological
behaviour of doughs and the quality of the final product. The simultaneous presence of transglutaminase (TG) and glucose oxidase
(GO), as well as TG and protease (PROT) led to a synergistic effect on alveograph parameters. Polysaccharide-degrading enzymes
exercised a significant effect on rheology only when used in combination with other enzymes, mainly affecting consistograph
parameters. Analysis of bread-making data revealed significant interactions between TG and all the other enzymes except laccase
(LAC). Significant synergistic effect on bread quality was observed by the combined use of GO and LAC, GO and pentosanase
(PP), amylase (AMYL) and LAC, AMYL and PROT, and PP and PROT. Bread quality parameters showed greater correlations with alveograph
parameters than with consistograph properties of dough. Tenacity (P) and extensibility (L) proved to be acceptable predictors of the height/width ratio of loaves. The duration of the alveograph test enhanced the
prediction of bread quality parameters. Conversely, none of the rheological properties studied showed a high correlation with
the specific volume of loaves. 相似文献
11.
The rheological properties of wheat flour (WF) mixed with RS type 3 at different concentrations of RS (0, 5, 10, 15, and 20%) were examined. Steady and dynamic shear rheological tests indicated that the magnitudes of consistency index (K), apparent viscosity (ηa,100), dynamic modulus (G′ and G″), and complex viscosity (η*) of the WF–RS mixtures decreased with an increase in the mixing concentration of RS. G′ values of WF–RS mixture samples except for 5% RS as a function of aging time (14 h) at 5°C increased rapidly at initial stage and then reached a plateau region at long aging times. Increasing the RS concentration resulted in the decrease in plateau values. In general, these results suggest that the presence of RS in WF modifies the rheological properties, and that these modifications are dependent on the concentration of RS. The most pronounced changes of viscoelastic properties were observed for WF mixed with 20% RS. 相似文献
12.
Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread 总被引:1,自引:0,他引:1
BACKGROUND: The effects of different phenolic acids on the rheological properties and gluten proteins of hard wheat flour dough and bread were investigated. Caffeic, ferulic, syringic and gallic acids were each blended with hard wheat flour at a concentration of 4.44 µmol L?1 g?1 flour. RESULTS: Mixing time and tolerance were reduced with the addition of phenolic acids. The phenolic acids reduced the maximum resistance to extension (Rmax) and increased the extensibility of dough, with effects in the following order: gallic < syringic < ferulic < caffeic acid. The effect on Rmax was more pronounced in overmixed dough. Loaf volume was most significantly decreased with the addition of caffeic acid. Extraction of sodium dodecyl sulfate‐soluble high‐molecular‐weight proteins was increased in both mixed and fermented doughs by the addition of ferulic and caffeic acids. The order of influence of the phenolic acids on the rheological properties and protein structure of dough and bread was consistent with that of their antioxidant activity. CONCLUSION: The addition of caffeic and ferulic acids reduced Rmax and increased the extensibility of hard wheat flour dough by modifying the high‐molecular‐weight gluten, which resulted in decreased bread volume. Copyright © 2011 Society of Chemical Industry 相似文献
13.
Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties 总被引:1,自引:0,他引:1
Dynamic rheological properties of dough and gluten were studied and related to the empirical rheology (Farinograph) and the protein fractions of different wheat varieties. The relationship between high molecular weight-glutenin subunits (HMW-GS) and dough strength was evaluated. Dynamic rheology of under-, optimum- and over-mixed dough was also related to the farinograph characteristics and the protein fractions. The moduli (G′ and G″) of over- and optimally-mixed dough were significantly correlated with Farinograph characteristics and SDS-unextractable polymeric protein (UPP) content. The temperature-induced rheology of glutens revealed that the differences in G′ and G″ during heating as well as cooling were related to the UPP content. Principal component analysis revealed wide range of differences in the dynamic rheology among the wheat varieties mainly attributed to UPP. 相似文献
14.
Blending of native wheat flour (NWF) and steamed wheat flour (SWF) in the ratio of 1 : 1was found to give good binding between
the filling and coating, and improve the overall quality of the coated products. The apparent viscosity increased with increase
in batter concentration (30, 33 and 36%) of all the three blends, namely NWF+SWF (5 min steaming period), NWF+SWF (15 min
steaming period) and NWF+SWF(30 min steaming period). The yield stress and consistency index also increased with increase
in batter concentration for all three blends. The gel mobility increased with increased steaming period of the blends. The
rapid visco analyser used for measuring the pasting characteristics of the blends showed an increase in peak viscosity from
218 to 243 rapid visco units (RVU), in hot pasteviscosity from 81 to 100 RVU and in cold paste viscosity from 175 to 185 RVU.
The area under the curve also increased from 1963 to 2134 RVU/min for the blends when compared with native wheat flour.
Received: 20 May 1999 相似文献
15.
Bleaching flours with natural rather than chemical extracts is attractive because it reduces risks upon exposure and appeals to natural food consumers. This paper reports effects of a commercial proprietary blend of ‘natural’ bleaching enzymes on wheat flour and dough color, mixing behavior and test bake performance. Enzyme preparation did not improve whiteness (L*) and yellowness (b*) of flour system, but benzoyl peroxide sharply reduced b*. For whole wheat flour dough, L* increased for enzyme-treated dough after 2-h resting, ending higher than benzoyl peroxide and control dough. Yellowness increased in enzyme-treated dough. When enzyme application was during milling, resulting whole wheat flour dough had much higher L*. Mixograms of flours with increasing enzyme concentration showed severe dough weakness and rapid breakdown. Dialysis of the enzyme preparation in 3500 molecular weight cutoff (MWCO) tubes and freeze-drying prior to flour application recovered dough strength. l-cysteine in the enzyme mix was thought to adversely affect dough strength, and dialysis helped recover dough strength. However, pup loaf baking with dialyzed enzyme showed some loss of baking characteristics (loaf volume, loaf weight, and proof height) over the control. Although the natural enzyme extract addition enhanced whiteness for whole wheat dough, its effects on dough and baking properties were not favorable. 相似文献
16.
R. Sai Manohar P. Haridas Rao R. S. Manohar P. H. Rao 《European Food Research and Technology》1999,210(1):43-48
The effect of different mixing methods on the rheological characteristics of biscuit dough and the quality of biscuits was
studied. The amount of water required to prepare the desired consistency of dough varied considerably depending on the mixing
method: 16% for the creaming method (CM) and the sugar solution method (SSM), 20% for the blending method (BM), 24% for the
all-in-one method (AOM), and 25% for the creaming followed by water and flour addition method (CWFM). Although the extrusion
time, compliance, apparent biaxial extensional viscosity and hardness values of doughs made by different mixing methods were
similar, the other rheological characteristics differed significantly. Elastic recovery, which is indicative of gluten development,
was lower in the case of doughs mixed by the CM and the SSM and higher for the AOM and the CWFM. The CM produced dough with
lower cohesiveness and adhesiveness, while the AOM produced dough with higher cohesiveness and adhesiveness. Biscuits produced
by the CM and the SSM had lower thickness, higher spread and crisper texture. However, biscuits made by the other mixing methods
had excessively higher thickness, porous crumb and hard texture.
Received: 21 December 1998 相似文献
17.
受热对小麦粉品质及其面团特性的影响 总被引:1,自引:0,他引:1
小麦粉在加工过程中会受到热的影响,导致小麦粉品质发生变化。该文研究不同受热条件下小麦粉品质及其面团特性的变化,以稳定或提高小麦粉品质。采用干热处理方式,在60~90℃分别对小麦粉加热10~50 s,测定小麦粉的水分含量、干面筋含量、面筋指数、蛋白质组分含量等理化特性,以及游离巯基含量、二硫键含量、面筋蛋白二级结构等结构组成和面团质构特性。研究结果表明,受热后小麦粉水分含量显著降低,在较长时间和较高温度时,随着温度升高和时间的延长,干面筋含量总体呈先升高后降低的趋势,当温度较高时,面筋指数均低于原粉,且随时间的延长先升高后降低;随着温度升高和时间延长,清蛋白和球蛋白含量降低,醇溶蛋白和麦谷蛋白含量先升高后降低;游离巯基和二硫键含量有显著变化,蛋白质的二级结构受温度影响显著,时间仅对β-转角含量有影响;面团质构特性在起始醒发时差异不大,但在醒发45 min后差异极显著,在温度高时,面团坚实度和黏弹性的值较大。 相似文献
18.
19.
Nada Nikolić Niko Radulović Bratislava Momcilović Goran Nikolić Miodrag Lazić Zoran Todorovic 《European Food Research and Technology》2008,227(5):1543-1548
Manufacturing of bread from rice flour only presents technological difficulty because the rice is gluten-free and gluten is
the most important structure forming protein. By using wheat and rice flour mixture, this problem can be avoided, and end
product is enriched by rice-oil constituents. In this paper fatty acids composition, with an emphasis on total saturated,
and total unsaturated fatty acids, rheological and baking properties of wheat–rice flour mixture (70:30 w/w) were investigated.
The results show that wheat–rice flour mixture has better fatty acids composition with higher content of stearic, arachidic,
lignoceric, oleic, and phthalic acids compared to wheat flour. Also, wheat flour did not include myristic, arachidic, lignoceric
and linolenic acids, so rice flour addition made fatty acids profile richer as number of constituents is higher, nine instead
six. The content of total unsaturated fatty acids content was higher in wheat–brown rice flour mixture than in wheat flour
and in wheat–white rice flour mixture. When rice flour was added to wheat flour the rheological properties were changed: flour
mixture had less water absorption, less degree of softening, longer development time, higher gelatinization temperature, but
better stability and finally, better quality number and group than wheat flour. So, the wheat and rice flour mixture can be
considered as a good quality flour and can be used for making good quality wheat-rice bread and cake. 相似文献
20.
目的 探究了米粉的添加对面团流变学特性以及酥性饼干品质的影响。方法 选取了3种米粉(粳糯米粉、籼糯米粉、普通粳米粉)分别以0%、10%、20%、30%的比例替代中筋小麦粉,研究分析了米粉-中筋小麦粉混合粉的糊化特性,面团的粉质拉伸特性,动态流变以及酥性饼干的理化性质,质构特性及感官品质。结果 随着两种糯米粉添加量增加,混合粉的糊化特征值均呈下降趋势,而添加普通粳米粉后则趋势相反;添加米粉后混合面团的吸水率和弱化度随着三种米粉的添加量的增加显著升高,分别可达65.7%和160.50,而面团形成时间和稳定时间则显著降低(P<0.05);混合面团的弹性模量(G''),黏性模量(G")和损耗角正切值(tanδ)随着米粉添加量的增加而逐渐减小,表明米粉的添加减弱了面筋网络的形成;与低筋粉酥性饼干相比,混合粉酥性饼干的延展比较低,且三种米粉的添加可显著提升酥性饼干的脆性,经感官评价及综合比较后得出添加20% 籼糯米粉的混合粉饼干整体品质较佳。结论 通过在中筋面粉中加入米粉后可以有效改变面团的特性,以替代低筋面粉应用于酥性饼干的加工 ,本研究也为米粉在酥性饼干专用粉的制备奠定了理论基础。 相似文献