Impact of particle size on wheat dough and bread characteristics
Jazyk angličtina Země Velká Británie, Anglie Médium print-electronic
Typ dokumentu časopisecké články
PubMed
31253272
DOI
10.1016/j.foodchem.2019.06.005
PII: S0308-8146(19)31031-3
Knihovny.cz E-zdroje
- Klíčová slova
- Crumb, Granulation, Heating test, SEM, Texture, Thermal analysis, Uniaxial deformation,
- MeSH
- chléb analýza MeSH
- mouka analýza MeSH
- pšenice metabolismus MeSH
- reologie MeSH
- teplota MeSH
- termogravimetrie MeSH
- vaření MeSH
- velikost částic MeSH
- viskozita MeSH
- Publikační typ
- časopisecké články MeSH
There was studied dough made from refined white and brown wheat flours of different granulometry by means of mechanical, thermal analysis and rheological testing. Observed results were confronted with textural properties of breads. Obtained data confirmed that fine refined white flour dough had high ability to elongate and accumulate stress, in contrary, brown fine flour dough exhibited weaker ability to accumulate stress. Observed increase of the complex viscosity associated with the gelatinization was the fastest in coarse dough, where it gained also the highest peak viscosity. The highest water content liberated was found from fine brown flour bread. This triggered lower water availability for hydration of starch granules in the bread during baking process, thus promoting higher moisture loss affecting thus the overall expansion and porosity of the bread matrix. The latter effect was ascribed to the presence of bran particles in brown flour.
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