کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9474534 | 1322383 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Expansion capacity of doughs: methodology and applications
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
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چکیده انگلیسی
An instrument for measuring the expansion capacity of dough was developed based on the application of a known negative pressure and measurement of the height reached by the dough using a dough height tracker. At a negative pressure of 74Â cm of Hg, the same maximum heights were reached after expansion at all stages of processing from after mixing to end of proof. For this negative pressure (74Â cm Hg), the expanded dough heights measured immediately after mixing for doughs from 9 hard and 10 soft wheat flours coincided closely with the heights reached by corresponding baked loaves (r=0.99). Pizza doughs were also found to give a good correlation with baked pizza height (r=0.78, significant at 1% level). The method was used to obtain information about the timing of the effects of bromate addition and flour lipid extraction during processing. An increase in dough expansion capacity from bromate addition was observed only after the final proofing stage. Gas cell fineness of the bread crumb, measured by CrumbScan software, was decreased by bromate addition but gas cell elongation was increased. Effects of lipid removal were different. An increase in expansion capacity occurred at all processing stages and gas cell fineness of the bread crumb was increased. Expansion capacity appears to be an inherent property of a dough and may have potential as a rapid measurement to predict baking performance.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 42, Issue 2, September 2005, Pages 157-163
Journal: Journal of Cereal Science - Volume 42, Issue 2, September 2005, Pages 157-163
نویسندگان
S. Gandikota, F. MacRitchie,