Interfacial properties of wheat gluten films from flours with different breadmaking qualities.

被引：0
|
作者：
Balla, A [1 ]
Blecker, C [1 ]
Razafindralambo, H [1 ]
Paquot, M [1 ]
机构：
[1] FAC UNIV SCI AGRON,UNITE TECHNOL IND AGROALIMENTAIRES,B-5030 GEMBLOUX,BELGIUM
来源：
SCIENCES DES ALIMENTS | 1997年 / 17卷 / 03期
关键词：
gluten; surface property; breadmaking property;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Interfacial properties of gluten proteins are important in determining flour breadmaking quality especially the gas bubbles stability in dough, which influences the loaf volume and crumb texture. The interfacial properties of gluten extracted from four commercial flours have been studied. The behaviour of gluten monolayer spread at the air-water interface is influenced by the gliadins/glutenins ratio. Films of gluten extracted from flours with high gliadins/glutenins ratio spread more quickly, present a higher stability (Pi c) and are more resistant under high compression.
引用
收藏
页码：271 / 278
页数：8
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