Effect of microwave heating on flour quality and rheological properties of wheat dough
2000
Konopka, I. | Rotkiewicz, D. (Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Przetworstwa i Chemii Surowcow Roslinnych)
Technological quality of wheat flour and rheological properties of dough were studied as affected by microwave (900 W) treatment of flour over 20, 40, 60 s what in terms of specific heat amounted 0.36, 0.72, 1.08 kJ/g flour, respectively. Increase of specific heat within this range rose the flour temperature and falling number at decreasing moisture and glutene contents and values of sedimentation tests. Deterioration of flour qualitative traits in this case is apparent as the proteins become probably more hydrophobic, what advantageously affects rheological dough characteristics. The rate of heating 1.08 kJ/g increased chance of getting higher bread-stuff volume
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