Dough thermo-mechanical properties: Influence of sodium chloride, mixing time and equipment

Journal of Cereal Science

Volumn 41, Issue 3, 2005, Pages 327-331

  Angioloni, A ^a   Dalla Rosa, M ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Dough; Mixing; Sodium chloride; Starch gelatinisation; Thermo mechanical properties

Indexed keywords

EID: 15744383442     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcs.2004.10.004     Document Type: Article

References (31)

1. A. Aamodt, E.M. Mangus, and E.M. Faergestad Effect of flour quality, ascorbic acid, and DATEM on dough rheological parameters and hearth loves characteristics Journal of Food Science 68 2003 2201 2210
2. American Association of Cereal Chemists Approved Methods of the AACC 2000 The Association St Paul, MN
3. W.A. Atwell, L.F. Hood, D.R. Lineback, E. Varriano-Marston, and H.F. Zobel The terminology and methodology associated with basic starch phenomena Cereal Foods World 33 1988 306 311
4. A. Basaran, and D. Göcmen The effects of low mixing temperature on dough rheology and bread properties European Food Research Technology 217 2003 134 142
5. A.H. Bloksma Rheology of bread making process Cereal Food World 35 1990 228 236
6. E. Chiotelli, G. Pilosio, and M. Le Meste Effect of sodium chloride on the gelatinization of starch: a mutlimeasurement study Biopolymers 63 2002 41 58
7. M. Collado, and I.D. Leyn Relationship between loaf volume and gas retention of dough during permentation Cereal Food World 45 2000 214 218
8. B. Dobraszczyk, and M.P. Morgenstern Rheology and the breadmaking process Journal of Cereal Science 38 2003 229 245
9. P.C. Dreese, J.M. Faubion, and R.C. Hoseney Dynamic rheological properties of flour, gluten and gluten-starch doughs. Temperature-dependent changes during heating Cereal Chemistry 65 1988 348 353
10. Eliasson, A.C., 1983. Physical properties of starch in concentrated systems such as dough and bread. Thesis Lund University, Sweden.
11. A.M. Galal, E. Varriano-Marston, and J.A. Jhonson Rheological dough properties as affected by organic acids and salt Cereal Chemistry 55 1978 683 691
12. A. Grasberger, P. Schieberle, and P. Koehler Fractionation and reconstitution of wheat flour - effect on dough rheology and baking European Food Research Technology 216 2003 204 211
13. H. He, and R.C. Hoseney Differences in gas retention, protein solubility and rheological properties between flours of different baking quality Cereal Chemistry 68 1991 526 530
14. R.C. Hoseney, and D.E. Rogers The formation and properties of wheat flour doughs Critical Reviews Food Science Nutrition 29 1990 73 93
15. R.H. Kilborn, and K.H. Tipples Factors affecting mechanical dough development. Effect of mixing intensity and work input Cereal Chemistry 49 1972 34 47
16. R.H. Kilborn, and K.H. Tipples Implications of the mechanical development of bread dough by means of sheeting rolls Cereal Chemistry 51 1974 648 657
17. Y.-R. Kim, and P. Cornillon Effects of temperature and mixing time on molecular mobility in wheat dough Lebnsmittel-Wissenschaft und-Technologie/FST 34 2001 417 423
18. J.J. Kim, R. Kieffer, and H.D. Belitz Rheological properties of wheat gluten, containing different amounts of prolamins from various cereal Zeitschrift für Lebensmittel-Untersuchung und-Forschung 186 1988 16 21
19. J.Y. Li, and A.-I. Yeh Relationships between thermal, rheological characteristics and swelling power for various starches Journal of Food Engineering 50 2001 141 148
20. F. MacRitchie Physicochemical processes in mixing J.M.V. Blanshard P.J. Frazier T. Galliard Chemistry and Physics of Baking: Materials, Processes and Products 1986 Royal Society of Chemistry London, UK 132 146
21. F. MacRitchie Physicochemical properties of wheat proteins in relation to functionality Advances Food Nutrition Research 36 1992 1 87
22. K. Mani, A.C. Eliasson, L. Lindhal, and C. Trägårdh Rheological properties and breadmaking quality of wheat flour doughs made with different dough mixers Cereal Chemistry 69 1992 222 225
23. S. Millar Controlling dough formation Food Science and Technology 18 2004 30 33
24. H.A. Naeem, N.L. Darvey, P.W. Gras, and F. MacRitchie Mixing properties, baking potential, and functionality changes in storage proteins during dough development of triticale-wheat flour blends Cereal Chemistry 79 2002 332 339
25. D. Peressini, A. Sensidoni, C.M. Pollini, and B. De Cindio Improvement of wheat fresh pasta-making quality. Influence of sodium chloride on dough rheological properties Italian Food and Beverage Technology 17 1999 20 23
26. K.R. Preston Effects of neutral salts of the lyotropic series on the physical dough properties of a Canadian red spring wheat flour Cereal Chemistry 66 1989 144 148
27. K. Seetharaman, N. Yao, and M.K. Rout Role of water in pretzel dough development and final product quality Cereal Chemistry 81 2004 336 340
28. S.-Y. Shiu, and A.-I. Yeh Effects of alkali and acid on dough rheological properties and characteristics of extruded noodles Journal of Cereal Science 33 2001 27 37
29. P.K. Skeggs Mechanical dough development-dough water level and flour protein quality Cereal Chemistry 62 1985 458 462
30. S. Uthayakumuran, M. Newberry, M. Keentok, F.L. Stoddard, and F. Bekes Synergistic and additive effects of three high molecular weight glutenin subunit loci. I. Effects on wheat dough rheology Cereal Chemistry 79 2000 294 300
31. H. Zheng, M.P. Morgenstern, O.H. Campanella, and N.G. Larsen Rheological properties of dough during mechanical dough development Journal of Cereal Science 32 2000 293 306