Short- and Long-Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development

作者: Birgitta Schiedt , Andreas Baumann , Beatrice Conde-Petit , Thomas A. Vilgis

DOI: 10.1111/JTXS.12027

关键词:

摘要: During dough development, a number of different changes occur on time and length scales. We present here simplified physical model able to explain the main rheological occurring during this process. It is based view as continuous gluten polymer matrix, into which starch granules are embedded filler particles. The overall viscoelastic properties system governed not only by those its but also interplay components' interactions, each dominating at They can be separated performing measurements deformation levels. Their relative importance probed via use starch/gluten systems in volume fraction varied. Dynamic oscillatory linear nonlinear range were performed well natural wheat flour stages development. Practical Applications Understanding role components concerning their influence crucial for development any new product. For example, search formulations free products, itself, interactions with other components, especially starch, have taken account.

参考文章(52)
A.H. Bloksma, Dough structure, dough rheology, and baking quality Cereal Foods World. ,vol. 35, pp. 237- 244 ,(1990)
I.J. Wesley, N. Larsen, B.G. Osborne, J.H. Skerritt, Non-invasive Monitoring of Dough Mixing by Near Infrared Spectroscopy Journal of Cereal Science. ,vol. 27, pp. 61- 69 ,(1998) , 10.1006/JCRS.1997.0151
P.L. Weegels, R.J. Hamer, J.D. Schofield, Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. II. Changes in Composition Journal of Cereal Science. ,vol. 25, pp. 155- 163 ,(1997) , 10.1006/JCRS.1996.0082
K.A. Ross, L.J. Pyrak-Nolte, O.H. Campanella, The use of ultrasound and shear oscillatory tests to characterize the effect of mixing time on the rheological properties of dough Food Research International. ,vol. 37, pp. 567- 577 ,(2004) , 10.1016/J.FOODRES.2004.02.013
J.I. Amemiya, J.A. Menjivar, Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughs Journal of Food Engineering. ,vol. 16, pp. 91- 108 ,(1992) , 10.1016/0260-8774(92)90022-X
HELENA LARSSON, ANN-CHARLOTTE ELIASSON, INFLUENCE OF THE STARCH GRANULE SURFACE ON THE RHEOLOGICAL BEHAVIOUR OF WHEAT FLOUR DOUGH Journal of Texture Studies. ,vol. 28, pp. 487- 501 ,(1997) , 10.1111/J.1745-4603.1997.TB00132.X
Fu-min Ma, Shi-ying Xu, Mei-ling Xu, Xiao-rui Guo, The influence of water soluble pentosan on viscoelasticity of gluten Journal of Food Engineering. ,vol. 111, pp. 166- 175 ,(2012) , 10.1016/J.JFOODENG.2011.12.030
Yanyan Yang, Yihu Song, Qiang Zheng, Rheological behaviors of doughs reconstituted from wheat gluten and starch Journal of Food Science and Technology. ,vol. 48, pp. 489- 493 ,(2011) , 10.1007/S13197-011-0255-X
Yihu Song, Qiang Zheng, Dynamic rheological properties of wheat flour dough and proteins Trends in Food Science & Technology. ,vol. 18, pp. 132- 138 ,(2007) , 10.1016/J.TIFS.2006.11.003