Journal
CEREAL CHEMISTRY
Volume 79, Issue 6, Pages 850-856Publisher
AMER ASSOC CEREAL CHEMISTS
DOI: 10.1094/CCHEM.2002.79.6.850
Keywords
-
Categories
Ask authors/readers for more resources
The contribution of starch to dough rheological properties has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The influence of starch granule surface properties on durum wheat dough linear viscoelasticity was investigated, and surface interactions between starch granules and gluten were assessed using a model system. Proportions of starch were substituted in dough on a volume basis with an inert filler (glass powder) with a similar particle size range. The doughs were subjected to dynamic and creep measurements. Dough linear viscoelastic properties were weakened on substitution of starch with glass powder at less than or equal to50% substitution, inferring a reduction in adhesion at the matrix-filler (starch and glass powder) interface with declining proportions of starch granules. Surface modification of starch granules or glass powder altered dough rheological properties, confirming the importance of starch granule surface characteristics and the nature of protein-starch bonding on durum dough linear viscoelastic behavior.
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