CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Wheat Flours for Breadmaking: Effect of Mixing Time on Structural and Rheological Characterization of Dough
Autor/es:
A.V. GÓMEZ; C. FERRERO; A. CALVELO; M.C. AÑÓN; M.C. PUPPO
Revista:
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Editorial:
TAYLOR & FRANCIS INC
Referencias:
Lugar: Philadelphia; Año: 2011 vol. 14 p. 583 - 598
ISSN:
1094-2912
Resumen:
Commercial Argentinean wheat flours used for breadmaking are commonly composed by several wheat varieties in order to obtain products of constant quality. Nevertheless, sometimes these blends do not behave as expected during breadmaking. The objective of this work was to study, under different mixing times, two flour blends (FI and FII), that have similar physicochemical characteristics (protein, gluten, ash) and extensional properties (measured by alveographic assays). Despite the same content of free sulfhydryls and electrophoresis profile of both flours, the analysis of rheological properties of dough, revealed that FI presented a more elastic matrix. Flour FI required more than 8 min for an optimum development of the gluten network, while FII was already fully developed. Up to 16 min of mixing, FI matrix maintained the sheet like structure while FII developed a more filamentous one, in agreement with a weak and over kneaded dough. This weakness of FII gluten network was accompanied by the release of a polypeptide of 97 kD during depolymerization process.