Thermo-mechanical properties of doughs prepared from common wheat flour were investigated under different kneading conditions and with different amounts of sodium chloride. Dynamic mechanical thermal analysis showed that high-speed mixing and the addition of salt to dough slowed heat-induced reactions such as starch gelatinisation and protein coagulation. The effect of dough mixing technology was more significant than the amount of sodium chloride in modifying dough theological characteristics.
Dough thermo-mechanical properties: influence of sodium chloride, mixing time and equipment / A. Angioloni; M. Dalla Rosa. - In: JOURNAL OF CEREAL SCIENCE. - ISSN 0733-5210. - STAMPA. - (41)3:(2005), pp. 327-331. [10.1016/j.jcs.2004.10.004]
Dough thermo-mechanical properties: influence of sodium chloride, mixing time and equipment
ANGIOLONI, ALESSANDRO;DALLA ROSA, MARCO
2005
Abstract
Thermo-mechanical properties of doughs prepared from common wheat flour were investigated under different kneading conditions and with different amounts of sodium chloride. Dynamic mechanical thermal analysis showed that high-speed mixing and the addition of salt to dough slowed heat-induced reactions such as starch gelatinisation and protein coagulation. The effect of dough mixing technology was more significant than the amount of sodium chloride in modifying dough theological characteristics.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
