Demixing in wheat doughs - Its influence on dough and gluten rheology

Cereal Chemistry

Volumn 76, Issue 5, 1999, Pages 688-693

  Kieffer, R ^a   Stein, N ^b  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

RHEOLOGY; SHEAR FLOW;

DE-MIXING; PROPERTY; RHEOLOGICAL MEASUREMENTS; STARCH GRANULES; UNIAXIAL DEFORMATION; WHEAT DOUGH;

STARCH;

GLUTEN;

ARTICLE; CHEMICAL REACTION; FLOW KINETICS; FOOD ANALYSIS; MICROSCOPY; VISCOELASTICITY; WHEAT;

TRITICUM AESTIVUM;

EID: 0032830192     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.5.688     Document Type: Article

References (13)

1. American Association of Cereal Chemists. 1995. Approved Methods of the AACC, 9th ed. Method 54-10. The Association: St. Paul, MN.
2. Bagley, E. B., Dintzis, F. R., and Chakrabarti, S. In press. Experimental and conceptual problems in the rheological characterization of wheat flour doughs. Rheol. Acta.
3. Bloksma, A. H., and Hlynka, I. 1960. The effect of remixing on the structural relaxation of unleavened dough. Cereal Chem. 37:352-362
4. Bloksma, A. H., and Bushuk, W. 1988. Rheology and chemistry of dough. Pages 131-218 in: Wheat Chemistry and Technology, Vol. II. 3rd ed. Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
5. Bolling, H., and Weipert, D. 1984. Zur Beurteilung der Eigenschaften von Weizenteigen mit Hilfe des Extensogramms. Getreide Mehl Brot 38:131-136.
6. Eckert, B., Amend, T., and Belitz, H. D. 1993. What is unique about wheat gluten? Microscopic observations on flour particles of various cereals. Pages 498-504 in: Gluten Proteins. Assoc. Cereal Res: Detmold, Germany.
7. ICC. 1995. Standard Methods of the International Association for Cereal Science and Technology. No. 114. Moritz Schäfer: Detmold, Germany.
8. Kieffer, R., Kim, J.-J., Kempf, M., Belitz, H.-D., Lehmann, J., Sprössler, B., and Best, E 1982. Untersuchung rheologischer Eigenschaften von Teig und Kleber aus Weizenmehl durch Capillarviscosimetrie. Z. Lebensm. Unters. Forsch. 174:216-221.
9. Kieffer, R., and Stein, N. 1997. Investigations on the phenomenon of dough hardening during the processing of wheat doughs. Pages 292-296 in: Proc. 1st Int. Symp. on Food Rheology and Structure. E. J. Windhab, ed. Vincentz Verlag: Hannover, Germany.
10. Kieffer, R., Wieser, H., Henderson, M. H., and Graveland, A. 1998. Correlations of the breadmaking performance of wheat flour with rheological measurements on a micro-scale. J. Cereal Sci. 27:53-60.
11. Reiner, M. 1960. Rheologie in elementarer Darstellung. Page 368 in: 2. Auflage Carl Hanser Verlag München, translation of M. Reiner. Strain and Flow. H. K. Lewis & Co. Ltd.: London.
12. Vliet, T. van, Janssen, A. M., Bloksma, A. H., and Walstra, P. 1992. Strain hardening of dough as a requirement for gas retention. J. Texture Stud. 23:439-460.
13. Weipert, D. 1981. Teigrheologische Untersuchungsmethoden - Ihre Einsatzmöglichkeiten im Mühlenlaboratorium. Getreide Mehl Brot 35:5-9.