Author: Emily Joann SchluentzPublisher:
ISBN:
Category : Dough
Languages : en
Pages : 236
Book Description
Rheological Behavior and Microstructure of Developed and Undeveloped Wheat Dough
Author: Emily Joann SchluentzPublisher:
ISBN:
Category : Dough
Languages : en
Pages : 236
Book Description
Rheology of Developed and Undeveloped Wheat Flour Dough
Author: Danilo Tomines CamposPublisher:
ISBN:
Category : Dough
Languages : en
Pages : 394
Book Description
Dough Rheology and Baked Product Texture
Author: H. FaridiPublisher: Springer Science & Business Media
ISBN: 1461308615
Category : Technology & Engineering
Languages : en
Pages : 609
Book Description
Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.
The Influence of Native Wheat Lipids on the Rheological Properties and Microstructure of Dough and Bread
Author: Sherrill Lyne CropperPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Bread quality and final crumb grain are reflective of the ability for wheat flour dough to retain and stabilize gas cells during the baking process. The visco-elastic properties of dough allow for the incorporation of air cells and expansion during fermentation and baking. The gluten-starch matrix provides the backbone support. However, following the end of proofing and during the beginning of baking, the structure weakens due to over-extension and expansion and the matrix begins to separate and eventually break down. Native wheat lipids, which are found in small quantities in wheat flour, provide a secondary support for gas cell stabilization because of their amphiphilic characteristics and ability to move to the interface and form condensed monolayers. The objectives of this research were to evaluate the influence of native wheat lipids on the rheological properties of dough and the microstructure of bread. Native wheat lipids were extracted from straight-grade flour and separated into total, free, bound, nonpolar, glycolipids, and phospholipids using solid-phase extraction (SPE) with polar and nonpolar solvents. Defatted flour was reconstituted using each lipid fraction at a range of levels between 0.2% and 2.8%. Dough and bread were made following AACC Method 10-10.03. Rheological testing of the dough and evaluation of the microstructure of the bread was conducted using small and large deformation testing, C-Cell imaging, and x-ray microtomography analysis to determine changes in visco-elastic properties and gas cell structure and distribution. Rheological assessment through small amplitude oscillatory measurements demonstrated that nonpolar, phospholipids, and glycolipid fractions had a greater interaction with both proteins and starch in the matrix, creating weaker dough. Nonpolar, phospholipids, and glycolipids, varied in their ability to stabilize gas cells as determined by strain hardening index. C-Cell imaging and x-ray microtomograpy testing found that treatments containing higher concentrations of polar lipids (glycolipids and phospholipids) had a greater effect on overall loaf volume, cell size, and distribution. This illustrates that level and type of native wheat lipids influence the visco-elastic properties of dough and gas cell size, distribution, cell wall thickness, and cell stability in bread.
Structure-function Relationship in Wheat Dough
Author: Mario JeklePhaseolus Vulgaris L. Protein and Flour Effects on Wheat Dough Rheology, Chemical Bonding and Microstructure
Author: Nancy Lynn LorimerPublisher:
ISBN:
Category : Dough
Languages : en
Pages : 352
Book Description
Physiochemical Properties of Non-developed, Partially Developed, and Developed Wheat Doughs
Author: Ling LeeLinear to Nonlinear Rheology of Bread Dough and Its Constituents
Author: Trevor Shen Kuan NgPublisher:
ISBN:
Category :
Languages : en
Pages : 282
Book Description
(Cont.) We demonstrate that the gluten protein that imbues the dough with its characteristic viscoelasticity should be considered as a transient network that is interconnected by finitely extensible biopolymer segments ( -20nm mesh size) and held together by hydrogen bonds and/or hydrophilic interactions. Using this renewed understanding of the microstructure, we construct appropriately frame-invariant constitutive equations (generalized gel equation and a multi-mode FENE network model) that describe the rheology of gluten gels with a minimal number of parameters. The behavior of gluten gels can then be related to prototypical flour-water doughs by the effects of the starch filler using the concept of strain amplification. Finally, this general framework of microstructure and rheological properties of gluten gels and flour-water dough are applied to practical situations. We discuss the utility of this work in context to some specific case studies of rheological aging, the effects of water content and flour-type variations.
Fundamentals of Dough Rheology
Author: Hamed FaridiFood Product Optimization for Quality and Safety Control
Author: Juan Carlos Contreras-EsquivelPublisher: CRC Press
ISBN: 1000754189
Category : Science
Languages : en
Pages : 396
Book Description
This new book discusses food quality and safety standards that are critically important for both developed and developing economies, where consumer safety is among the primary issues to be considered in food supply chain management. The editors consider that food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more; hence, the volume emphasizes the interrelationship between these areas and their equal importance in food production. With chapters from researchers from around the world, this book looks at critically important advances and topics in technology that has become indispensable in controlling hazards in the modern food industry. The varied topics include the role of mineral content of soils in food safety, microwaveassisted extraction of phenolic compounds, foodborne pathogenic anaerobes, enzymatic modification of ferulic acid content, and more.