Journal
FOOD CHEMISTRY
Volume 190, Issue -, Pages 990-996Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.06.073
Keywords
Rheology; Dry heat treatment; Hydrothermal heat treatment; Wheat flour; Mixolab; RVA
Funding
- national project Healthcare and tradition: development of raw materials, products and technology in cereal industry [TECH_08_A/2-2008-0425]
- national project The relationships of bread making quality properties of wheat with the composition of gluten and pentosan [80334 CK]
- Budapest University of Technology and Economics [TAMOP-4.2.1/B-09/1/KMR-2010-0002]
Ask authors/readers for more resources
Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 degrees C, 12 min) and hydrothermal (95 degrees C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. (C) 2015 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available