INVESTIGADORES
AÑON Maria Cristina
artículos
Título:
EFFECT OF MIXING TIME ON STRUCTURAL
Autor/es:
A. GÓMEZ; C. FERRERO; A. CALVELO; M.C. AÑÓN; M.C. PUPPO
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 more elastic matrix. FI requiredmore than 8 min for an optimum development of gluten, while DII was already fully developed (development time: 7.3 min). Up to 16 min of mixing, DI matrix maintained the sheet like structure while DII showed a more filamentous one, characteristic of a weak and over kneaded dough. This weakness of gluten network obtained from FII was accompanied by a depolymerization process.