کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
224292 | 464435 | 2010 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough](/preview/png/224292.png)
Empirical and fundamental rheological measurements were made on fresh and frozen dough to study the effects of freezing and frozen storage conditions. Frozen dough was stored at two different temperatures, −18 °C and −30 °C, and for 1, 7 and 28 days. Four dough formulations were tested: a standard wheat dough, a fibre-enriched wheat dough, a standard gluten-free dough and a gluten-free dough containing amaranth flour. No yeast was used in any formulation. The wheat dough is more affected by freezing and by the first days of storage whereas the gluten-free dough is more affected by a longer storage time. A storage temperature of −30 °C alters dough rheological properties more than a storage temperature of −18 °C. The addition of dietary fibres to the wheat dough increases its resistance to freezing and frozen storage. The addition of amaranth flour to gluten-free dough also increases its resistance to freezing but decreases its resistance to storage conditions.
Journal: Journal of Food Engineering - Volume 100, Issue 1, September 2010, Pages 70–76