Scanning electron microscopic and electrophoretic studies of the baking process of south Indian parotta - An unleavened flat bread

Food Chemistry

Volumn 82, Issue 4, 2003, Pages 603-609

  Prabhasankar, P ^a   Indrani, D ^a   Rajiv, Jyotsna ^a   Venkateswara Rao, G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Dough; Electrophoresis; Parotta; Scanning electron microscopy; Wheat flour

Indexed keywords

M PROTEIN; STARCH;

ARTICLE; BREAD; DOUGH; ELECTROPHORESIS; FLOUR; FOOD ANALYSIS; FOOD PROCESSING; HEATING; MOLECULAR INTERACTION; PROTEIN DEGRADATION; PROTEIN STRUCTURE; SCANNING ELECTRON MICROSCOPY; WHEAT;

TRITICUM AESTIVUM;

EID: 0037490725     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00017-7     Document Type: Article

References (35)

1. AACC. (2000). Approved methods. St. Paul, MN. AACC Nos. 44-19, 08-01, 38-10, 56-81B, 56-70, 54-21.
2. Amend T., Belitz H.D. Microstructural studies of gluten and a hypothesis on dough formation. Food Structure. 10:1991;277-288.
3. Aranyi C., Hawrylewicz E.J. Application of scanning electron microscopy to cereal specimens. Cereal Science Today. 14:1969;230-233. 253.
4. Aranyi C., Hawrylewicz E.J. A note on scanning electron microscopy of flour and doughs. Cereal Chemistry. 45:1968;500-502.
5. Bache I.C., Donald A.M. The structure of the gluten network in dough. a study using Environmental Scanning Electron microscopy Journal of Cereal Science. 28:1998;127-133.
6. Belsie P.R., Rasco B.A., Siffring K., Bruinsma B. Baking properties and microstructure of yeast-raised breads containing wheat bran, carageenan blends or laminated. Food Structure. 12:1993;489-496.
7. Berglund P.T., Shelton D.R., Freeman T.P. Comparison of two sample preparation procedures for low temperature scanning electron microscopy of frozen bread dough. Cereal Chemistry. 67:1990;139-140.
8. Berglund P.T., Shelton D.R., Freeman T.P. Frozen bread dough ultrastructure affected by duration of frozen storage and thaw cycles. Cereal Chemistry. 68:1991;105-107.
9. Betchel D.B., Pomeranz Y., de Francisco A. Bread making studied by light and transmission electron microscopy. Cereal Chemistry. 55:1978;392-401.
10. Duodu K.G., Nunes A., Delgadillo I., Parker M.L., Mills E.N.C., Belton P.S., Taylor R.N. Effect of grain structure and cooking on sorghum and maize invitro protein digestibility. Journal of Cereal Science. 35:2002;161-174.
11. Empar L., Hernando I., Isabel P.M., Susana M., Fiszman M.A. Effect of frying on the microstructure of frozen battered squid rings. European Food Research Technology. 213:2001;448-455.
12. Evans L.G., Volpe T., Zabik M.E. Ultrastructure of bread dough with yeast single cell protein and/or emulsifier. Journal of Food Science. 42:1977;70-74.
13. Freeman T.P., Shelton D.R., Bjerke J.M., Skierkowski K. The ultrstructure of wheat gluten. variations related to sample preparation Cereal Chemistry. 68:1991;492-498.
14. Freeman T.P., Shelton D.R. Microstructure of wheat starch. from kernel to bread Food Technology. 45:1991;162. 164-168.
15. Fretzdorff B., Bechtel D.B., Pomeranz Y. Freeze-fracture ultrastructure of wheat flour ingredients, dough and bread. Cereal Chemistry. 59:1982;113-120.
16. Gen Z., Angold R.E., Williams M.R., Ellis P.R., Vauguan J.G., Galliard T. The microstructure of gas retention of bread dough. Journal of Cereal Science. 12:1990;15-24.
17. Hoseney R.C. The mixing phenomenon. Cereal Food World. 30:1985;453-457.
18. Hoseney R.C. In: Principles of Cereal Science and Technology. 1994;MN, USA, AACC Inc.
19. Indrani, D. (1998) In: Rheological characteristics of wheat flour dough in relation to quality of parotta - an Indian traditional food PhD thesis, Mysore University, Mysore, Karnataka State, India.
20. Indrani D., Venkateswara Rao G. Effect of chemical composition of wheat flour and functional properties of dough on the quality of South Indian parotta. Food Research International. 33:2000;875-881.
21. Indrani D., Venkateswara Rao G. Optimization of the quality of South Indian parotta by modelling the ingredient composition using the response surface methodology. International Journal of Food Science and Technology. 36:2001;189-197.
22. Indrani D., Jyotsna Rao., Udayasankar K., Venkateswara Rao G. Changes in the physical-chemical and organoleptic characteristics of parotta during storage. Food Research International. 33:2000;323-329.
23. Kenny S., Wehile K., Dennehy T., Arendt E.K. Correlations between empirical and fundamental rheology measurements and baking performance of frozen bread dough. Cereal Chemistry. 76:1999;421-425.
24. Khoo U., Christianson D.D., Inglett G.E. Scanning and transmission microscopy of dough and bread. The Baker's Digest. 49:1969;24-26.
25. Lai H.M. Effects of rice properties and emulsifiers on the quality of rice pasta. Journal of the Science of Food and Agriculture. 82:2001;203-216.
26. Lee L., Ng P.K.W., Whallon J.H., Steffe J.F. Relationship between rheological properties and microstructural characteristics of non-developed, partially developed and developed doughs. Cereal Chemistry. 78:2001;447-452.
27. Lukow O.M., Payne P.I., Tkauchuk R. The HMW glutenin subunits composition of Canadian wheat cultivars and their association with bread-making quality. Journal of Science Food and Agriculture. 46:1989;451-460.
28. Payne P.I., Nightingale M.A., Krattiger A.F., Holt L.M. The relationship between HMW glutenin subunit composition and the bread-making quality of British grown wheat varieties. Journal of Science Food and Agriculture. 38:1987;51-65.
29. Prabhasankar P. Electrophoretic and immunochemical characteristics of wheat protein fractions and their relationship to chapati-making quality. Food Chemistry. 78(1):2002;85-91.
30. Prabhasankar P., Haridas Rao P. Effect of different types of milling methods on chemical composition of whole wheat flour. European Food Research and Technology. 213:2001;465-469.
31. Qarooni, J. (1996) In: Flat Bread Technology. New York: International Thomson Publishing.
32. Rojas J.A., Rosell C.M., Benedito de Barber X., Perez-Munuera I., Llunch M.A. The baking process of wheat rolls followed by cryo scanning electron microscopy. European Food Research Technology. 212:2000;57-63.
33. Schluentz E.J., Steffe J.F., Ng P.K.W. Rheology and microstructure of wheat dough developed with controlled deformation. Journal of Textural Studies. 31:2000;41-54.
34. Sidhu J.S., Seibel W., Dietrich Meyer D. Gelatinization of starch during preparation of Indian unleavened flat breads. Starke. 42:1990;336-341.
35. Srivastava A.K., Meyer D., Haridas Rao P., Seibel W. Scanning electron microscopic study of dough and chapati from gluten-reconstituted good and poor quality flour. Journal of Cereal Science. 35:2002;119-128.