Effect of flour quality, ascorbic acid, and DATEM on dough rheological parameters and hearth loaves characteristics
Publikasjonsdetaljer
Tidsskrift : Journal of Food Science , vol. 68 , p. 2201–2210–10 , 2003
Internasjonale standardnummer
:
Trykt
:
0022-1147
Elektronisk
:
1750-3841
Publikasjonstype : Vitenskapelig artikkel
Sak : 7
Lenker
:
DOI
:
doi.org/10.1111/j.1365-2621.20...
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
The effects of protein quality, protein content, ascorbic acid, diacetyl tartaric acid ester of monoglycerides (DATEM), and their interactions on dough rheology and hearth bread properties were studied by size-exclusion fast protein liquid chromatography, Kieffer Dough & Gluten Extensibility Rig, and small-scale baking of hearth loaves. The effect of protein content was either positive or negative on hearth loaf characteristics, form ratio, and area, depending on the amount of the largest glutenin polymers in the flour. Ascorbic acid brought out the potential in the wheat flour known as protein quality. Ascorbic acid and DATEM strengthened the doughs and improved hearth bread characteristics.
