Dynamic rheological characteristics of wheat flour-water doughs. Effect of adding NaCl, sucrose and yeast
2006
Salvador, Ana | Sanz Taberner, Teresa | Fiszman, Susana | Comisión Interministerial de Ciencia y Tecnología, CICYT (España) | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
Dynamic oscillatory rheology of a basic dough containing only wheat flour and water (control sample) were studied. Individual effects of adding sucrose (10 and 20%), NaCl (1.2 and 2.4%) or yeast (2, 4 and 8%) to the control sample were studied. Mechanical spectra at 25 °C and at 80 °C were obtained and dough behaviour during heating to 80 °C was studied. Each of the three ingredients affected the rheological behaviour at 25 °C, causing a lowering of dough consistency as can be observed through the drop in the G′ and G″ values and an increase in the starch gelatinisation temperature. At 80 °C the behaviour of the doughs prepared with sucrose or with NaCl did not differ from that of the control but the fermented doughs still presented lower viscoelastic moduli values than the control.
Mostrar más [+] Menos [-]The authors are indebted to the Comisión Interministerial de Ciencia y Tecnología for financial support (Project AGL 2003-09208-C03-02).
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Instituto de Agroquímica y Tecnología de Alimentos