期刊
FOOD RESEARCH INTERNATIONAL
卷 66, 期 -, 页码 478-484出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2014.10.011
关键词
Rheology; Viscoelasticity; Wheat flour dough; Low water content; Xylanase
资金
- European Community [238084]
The effect of low water contents and xylanases on wheat dough rheology is reported. Farinograph, dynamic oscillation, and creep-recovery measurements were performed using water concentrations from 34 to 44.8% (total basis). A water reduction from 43.5-44.8% to 34% increased resistance upon mixing as evidenced by higher Farinograph Brabender Unit values, increased G ' and G ''-values, and decreased the maximum creep compliance by 1-2 orders of magnitude. Addition of an endoxylanase with a higher selectivity for water-unextractable arabinoxylans and an endoxylanase with a higher selectivity for water-extractable arabinoxylans both resulted in lower G ' and Farinograph dough consistencies and an increase in maximum creep compliance. The major influence of both xylanases was the release of water with possible water reductions of 2-5% (on water basis), though no distinct differences between the two xylanases were observed. (C) 2014 Elsevier Ltd. All rights reserved.
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