The effect of salt, water and temperature on wheat dough rheology

Journal of Texture Studies

Volumn 38, Issue 4, 2007, Pages 499-510

  Farahnaky, A ^a   Hill, S E ^b  

^a SHIRAZ UNIVERSITY   (Iran)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Added water; Dough rheology; Modeling; Salt; Temperature

Indexed keywords

TRITICUM AESTIVUM;

EID: 34547194776     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2007.00107.x     Document Type: Article

References (10)

1. BLOKSMA, A.H. BUSHUK, W. 1988. Rheology and chemistry of dough. In Wheat: Chemistry and Technology (Y. Pomeranz, ed.) pp. 131 216, American Association of Cereal Chemists, Inc., St. Paul, MN.
2. GALAL, A.M., VARRIANO-MARSTON, E., JOHNSON, J.A. CHEMISTRY, C. 1978. Rheological dough properties as affected by organic acids and salt. Cereal Chem. 55, 683 691.
3. HARINDER, K. BAINS, G.S. 1990. High alpha-amylase flours - effect of pH, acid, and salt on the rheological properties of dough. Cereal Chem. 67, 588 594.
4. HRUSKOVA, M. HAMPEL, J. 1982. Effect of sodium chloride on technological properties of doughs. Food Feed Chem. 53, 163 190.
5. KENT, N.L. EVERS, A.D. 1994. Technology of Cereals: An Introduction for Students of Food Science and Agriculture. Pergamon Press, Oxford, U.K.
6. KOJIMA, M., TOGAWA, T., MURASE, M., TOTANI, S., SUGIMOTO, M. KAISHI, N.S. 1995. Effects of addition of water and sodium chloride on microstructure and rheological properties of noodles. Food Feed Chem. 42, 899 906.
7. LARSSON, H. 2002. Effect of pH and sodium chloride on wheat flour dough properties: Ultracentrifugation and rheological measurements. Cereal Chem. 79, 544 545.
8. LAUNAY, B. 1979. Proprietes rheologiques pates de farine quelques progres recents. Ind. Alimnt. Agric. 96, 617 623.
9. SALOVAARA, H. 1982. Effect of partial sodium-chloride replacement by other salts on wheat dough rheology and breadmaking. Cereal Chem. 59, 422 426.
10. TANAKA, K., FURUKAW, K., MATSUMOTO, H. CHEMISTRY, C. 1967. Effect of acid and salt on the farinogram and extensigram of dough. Cereal Chem. 44, 675 680.