کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
226297 | 464533 | 2007 | 6 صفحه PDF | دانلود رایگان |
The effects of cysteine and processing parameters (mixing speed and time) of white/whole dough viscoelastic properties were evaluated. The same amount of cysteine (20 mg/kg) was added for each mixing time (10, 15, 20 s) in order to assess its effect on dough rheological properties. Fundamental (rheometer) and empirical (texture analyser) rheological measurements have shown that dough viscoelastic properties (ranging from more solid-like to more fluid-like) were affected by cysteine and kneading conditions even if induced changes by cysteine were substantially larger than those induced by mixing time. The cysteine addition increased the fluid-like properties of the dough; in fact, dough hardness, resistance to extension and storage modulus (G′) were lower while adhesiveness and extensibility were higher where cysteine was added.
Journal: Journal of Food Engineering - Volume 80, Issue 1, May 2007, Pages 18–23