Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9474508 | Journal of Cereal Science | 2005 | 5 Pages |
Abstract
Thermo-mechanical properties of doughs prepared from common wheat flour were investigated under different kneading conditions and with different amounts of sodium chloride. Dynamic mechanical thermal analysis showed that high-speed mixing and the addition of salt to dough slowed heat-induced reactions such as starch gelatinisation and protein coagulation. The effect of dough mixing technology was more significant than the amount of sodium chloride in modifying dough rheological characteristics.
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Authors
A. Angioloni, M. Dalla Rosa,