Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough

被引：30

作者：

Van Steertegem, Benedicte ^{[1
]}

Pareyt, Bram

Brijs, Kristof

Delcour, Jan A.

机构：

[1] Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium

来源：

FOOD CHEMISTRY | 2013年 / 141卷 / 04期

关键词：

Mixing time; Dough development; Gluten polymerization; Protein network formation; Emulsifiers; Sodium stearoyl lactylate; BREAD-MAKING; QUALITY; PROTEINS; FUNCTIONALITY; SUBFRACTIONS; BREADMAKING; EMULSIFIERS; PERFORMANCE; SOLUBILITY; BINDING;

D O I：

10.1016/j.foodchem.2013.07.017

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The impact of differences in dough transient gluten network on gluten cross-linking during baking is insufficiently understood. We varied dough mixing times and/or added sodium stearoyl lactylate (SSL; 1.0% on flour dry matter basis) to the recipe and studied the effect on subsequent gluten polymerization during heating. The level of proteins extractable in sodium dodecyl sulfate containing media was fitted using first order kinetics. The extent and rate of gluten polymerization were lower when mixing for 8 min than when mixing for 2 min. This effect was even more outspoken in the presence of SSL. The present observations were explained as resulting from less gliadin incorporation in the polymer gluten network and from interaction of SSL with the gluten proteins. Finally, a higher degree of gluten polymerization during baking increased the firmness of the baked products. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：4179 / 4185

页数：7

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