کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
224368 | 464439 | 2009 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of process conditions on the separation behaviour of starch–gluten systems
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
Separation of wheat flour into its constituents starch and gluten was studied using a cone-cone shearing device, with emphasis on the effect of rotation rate, processing time, temperature and water content. This study confirms the two step mechanism previously proposed for the gluten migration: aggregation of gluten protein into gluten domains that subsequently migrate to the apex of the cone. The results show that optimal process conditions for gluten migration are different from the process conditions for gluten aggregation. While gluten agglomeration (step 1) benefits from high temperature, low rotation rate and high water content, gluten migration (step 2) is positively influenced by a high dough viscosity and higher rotation rate.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 95, Issue 4, December 2009, Pages 572–578
Journal: Journal of Food Engineering - Volume 95, Issue 4, December 2009, Pages 572–578
نویسندگان
E.E.J. van der Zalm, A.J. van der Goot, R.M. Boom,