کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6396042 1628479 2015 30 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The role of gluten proteins in production and quality of a yeast leavened sugar and fat rich wheat based food model system - 2. Impact of redox agents
ترجمه فارسی عنوان
نقش پروتئین گلوتن در تولید و کیفیت یک سیستم غذایی مبتنی بر گندم غلیظ قند و نعنا مخمر - 2. تاثیر عوامل بازدارنده
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
The present paper studies the impact of gluten polymerization on the quality of yeast leavened sugar and fat rich developed dough model systems. This was done using an approach based on the use of the redox agents l-cysteine and potassium iodate, and N-ethylmaleimide to selectively alter the properties of the wheat gluten proteins in such model systems. Despite the high levels of sugar and fat in the system, redox agents affected dough expansion during fermentation and protein polymerization during baking. The data suggest that both gluten development during mixing and subsequent polymerization during baking are related to dough expansion and shrinkage and determine product dimensions. The extent of gluten polymerization determines spread rate during baking and product dimensions. Increased protein polymerization during baking yields firmer products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 67, January 2015, Pages 169-174
نویسندگان
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