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The influence of do...
The influence of dough mixing time on wheat protein composition and gluten quality for four commercial flour mixtures
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Kuktaite, R (författare)
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- Larsson, Helena (författare)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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Johansson, E (författare)
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(creator_code:org_t)
- Dordrecht : Springer Netherlands, 2007
- 2007
- Engelska.
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Ingår i: Wheat Production in Stressed Environments (Developments in Plant Breeding). - Dordrecht : Springer Netherlands. - 1381-673X. - 9781402054976 ; 12, s. 543-548
- Relaterad länk:
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Abstract
Ämnesord
Stäng
- The effect of mixing time on wheat protein composition and gluten formation was studied for three commercial flour mixtures (biscuit, standard and strong) and one durum flour. Ultracentrifugation was used to separate the fresh, wet gluten from the wheat-flour dough immediately after mixing. Small deformation dynamic theological measurements and RP- and SE-HPLC were used to determine the characteristics of the network formed, and the protein composition, respectively The gluten water content increased due to overmixing for most of the flours. However, no effect of mixing was observed for the storage modulus (G') of gluten for any of the flours. The value of G' of gluten was around 3, 3, 4 and 8 for Standard, Biscuit, Strong and Durum flour, respectively. Therefore, the increased water content during prolonged mixing was not related to the effect on G'. The strong flour resulted in the lowest G' for dough, a high G' for gluten and no increase in gluten water content with overmixing. The weaker standard flour resulted in the highest gluten water content, which increased considerably with mixing time. The durum flour did not show gluten development and breakdown similar to the other flours. The differences in large UPP, total UPP and large UMP between gluten from the different flours and mixing times originated from the genetic composition of flour proteins.
Ämnesord
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Nyckelord
- protein composition
- gluten quality
Publikations- och innehållstyp
- kon (ämneskategori)
- ref (ämneskategori)
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