Demixing in wheat doughs - Its influence on dough and gluten rheology

被引：20
|
作者：
Kieffer, R
Stein, N
机构：
[1] German Res Ctr Food Chem, Deutsch Forsch Anstalt Lebensmittelchem, D-85748 Garching, Germany
[2] Tech Univ Munich, Inst Organ Chem & Biochem, D-85748 Garching, Germany
来源：
CEREAL CHEMISTRY | 1999年 / 76卷 / 05期
关键词：
D O I：
10.1094/CCHEM.1999.76.5.688
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Reshaping of relaxed wheat doughs leads to an increase in firmness that significantly changes the results of rheological measurements involving large uniaxial deformations of the dough, whereas the gluten properties remain unaffected. Microscopic investigations reveal that directly after kneading, starch and gluten are thoroughly mixed. However, the shaping procedure of a relaxed dough or shear-flow during rheological measurements cause a separation of gluten and starch. The dilatant behavior of the starch granules and the capacity of gluten to aggregate account for the observed dough-hardening.
引用
收藏
页码：688 / 693
页数：6
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