Dough and hearth bread characteristics influenced by protein composition, protein content, DATEM and their interactions
Publikasjonsdetaljer
Tidsskrift : Journal of Food Science , vol. 70 , p. 214–221 , 2005
Internasjonale standardnummer
:
Trykt
:
0022-1147
Elektronisk
:
1750-3841
Publikasjonstype : Vitenskapelig artikkel
Sak : 3
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
The influence of protein composition, protein content, diacetyl tartaric acid ester of monoglycerides (DATEM) and their interaction on dough and bread characteristics were studied by small- and pilot-scale hearth bread baking, Kieffer extensibility rig, and size distribution of proteins. Protein composition had the largest influence on dough and bread characteristics. There was interaction effect between protein quality and protein content on dough behavior. High %SDS-unextractable polymeric proteins gave large area and good form ratio. Increased ratio between monomeric and polymeric proteins decreased form ratio. DATEM altered the rheological behavior of the dough, and the bread making performance. The effect was, however, small compared with the effect of the protein composition.
