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Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab

TítuloAssessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab
Publication TypeJournal Article
Year of Publication2007
AuthorsRosell, CM, Collar, C, Haros, M
JournalFood Hydrocolloids
Volume21
Pagination452 - 462
ISSN0268-005X
Palabras claveHydrocolloids, Mixing and pasting properties, Mixolab, Wheat flour dough
Abstract

Hydrocolloids have been revealed as very useful additives in breadmaking. However, interactions between them have been scarcely investigated. The effects of different molecular structure hydrocolloids (hydroxypropylmethylcellulose (HPMC), pectin (PC), guar gum (GG) and xanthan gum (XG)) on the wheat dough behaviour subjected to a dual mechanical shear stress and temperature constraint using the Mixolab device have been studied. HPMC incorporation induced the greatest benefits on wheat dough behaviour during mechanical shearing and thermal treatment resulting in a significantly increased water absorption, dough development time and stability during mixing and decreased dough weakening with heating. Different synergistic (HPMC/XG on water absorption enhancement, HPMC/GG on dough stability increase) and antagonistic effects (HPMC/PC on dough development time, HPMC/GG on dough weakening) between hydrocolloids were observed. Special care should be taken when HPMC/XG are combined due to the deleterious effects of the pair on dough rheology during heating.

URLhttp://www.sciencedirect.com/science/article/pii/S0268005X06001068
DOI10.1016/j.foodhyd.2006.05.004
Full Text

Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), P.O. Box 73, 46100 Burjassot, Valencia, Spain

Fig. 1. A typical curve recorded in the Mixolab. The different stages illustrate the changes in the dough behaviour as a consequence of the mechanical shear stress and the temperature constraint. The significance of the stages is described in Results and Discussion. Fig. 2. Response surface plots of single and interactive effects of different hydrocolloids on wheat dough during mixing obtained using the Mixolab curve. WA, water absorption; DT, development time.

Fig. 3. Response surface plots of single and interactive effects of different hydrocolloids on wheat dough stability during mixing and overmixing. The meaning of the parameters is defined in Materials and Methods section. Fig. 4. Response surface plots of single and interactive effects of different hydrocolloids on wheat dough characteristics when subjected simultaneously to mechanical shear stress and temperature constraint. Parameters are defined in Materials and Methods section.

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