CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Effect of mixing time on structural and rheological properties of wheat flour dough for breakmaking
Autor/es:
GÓMEZ, A.V.; FERRERO, C.; CALVELO, A.; AÑÓN, M. C.; PUPPO M.C.
Revista:
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Editorial:
TAYLOR & FRANCIS INC
Referencias:
Año: 2011 vol. 14 p. 583 - 598
ISSN:
1094-2912
Resumen:
The effect of mixing time on two Argentinean commercial flours (FI and FII) was studied.Both flours showed a similar electrophoresis profile but different content of free sulfhydryls.Rheology of dough obtained from flours (DI and DII) revealed that DI presented a moreelastic matrix. FI requiredmore than 8 min for an optimum development of gluten, while DIIwas already fully developed (development time: 7.3 min). Up to 16 min of mixing, DI matrixmaintained the sheet like structure while DII showed a more filamentous one, characteristicof a weak and over kneaded dough. This weakness of gluten network obtained from FII wasaccompanied by a depolymerization process.