Rheological properties of defatted flaxseed-wheat dough

American Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008

Volumn 11, Issue , 2008, Pages 6516-6526

  Hao, Changchun ^a   Mao, Zhihuai ^a   Li, Dong ^a   Wang, Lijun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Defatted flaxseed powder; Dough; Rheological properties; Viscoelastic moduli

Indexed keywords

ELASTIC MODULI; GELATION; GRAIN (AGRICULTURAL PRODUCT); POWDERS; RHEOLOGY;

DEFATTED FLAXSEED POWDER; DOUGH; FREQUENCY DEPENDENCES; FREQUENCY SWEEPS; GELATINIZATION TEMPERATURES; RHEOLOGICAL PROPERTIES; SWEEP TESTS; VISCOELASTIC MODULI; WHEAT DOUGHS;

FLAX;

EID: 63149142781     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (29)

1. Addo, K., Xiong, Y. L, and Blanchard, S. P. 2001. Thermal and dynamic rheological properties of wheat flour fractions. Food Research International 34: 329-335.
2. Angioloni, A., and Dalla Rosa, M. 2005. Dough thermo-mechanical properties: influence of sodium chloride, mixing time and equipment. Journal of Cereal Science 41: 327-331.
3. AOAC. Association of Official Analytical Chemists, 15th ed. 1990. AOAC, Arlington, VA.
4. AOAC. Association of Official Analytical Chemists, 15th ed. 1992. AOAC, Arlington, VA.
5. Bajaj, M., Kaur, A., and Sidhu, J. S. 1991. Studies on the development of nutritious cookies utilizing sunflower kernels and wheat germ. Plant Food for Human Nutrition 41: 381-387.
6. Buck, J. S., Walker, C. E., and Watson, K. S. 1987. Incorporation of corn gluten meal and soy into various cereal-based foods and resulting product functional, sensory and protein quality. Cereal Chemistry 64: 264-269.
7. Chanvrier, H., Uthayakumaran, S., and Lillford, P. 2007. Rheological properties of wheat flour processed at low levels of hydration: Influence of starch and gluten. Journal of Cereal Science 45: 263-274.
8. Che, L. M., Li, D., Wang, L. J., Chen, X. D., and Mao, Z. H. 2007. Micronization and Hydrophobic Modification of Cassava Starch. International Journal of Food Properties 10(3): 527-536.
9. Chen, H. H., Xu, S. Y., Wang, Z., and Tian, J. H. 2006. Effect of Flaxseed Gum on the Rheology of Dough and Its Application to Noodle Processing. Transactions of the CSAE 22(4): 166-169.
10. David, J. J., Cyril W. K., and Edward, V. 1999. Health aspects of partially defatted flaxseed, including effects on serum lipids, oxidative measures, and ex vivo androgen and progestin activity: a controlled crossover trial. American Society for Clinical Nutrition 69:395-402.
11. Hagenimana, A., Pu, P. P., and Ding, X. L. 2005. Study on thermal and rheological properties of native rice starches and their corresponding mixtures. Food Research International 38:257-266.
12. Ikeda, S., and Foegeding, E. A. 1999. Dynamic viscoelastic properties of thermally induced whey protein isolate gels with added lecithin. Food Hydrocolloids 12: 245-254.
13. Khatkar, B. S., and Schofield, J. D. 2002. Dynamic rheology of wheat flour dough. I. Non-linear viscoelastic behavior. Journal of Science Food and Agricultural 82: 827-829.
14. Lai, L. S., and Kokini, J. L. 1991. Physicochemical changes and rheological properties of starch during extrusion (a review). Biotechnology Progress 7: 251-266.
15. Letang, C, Piau, M., and Verdier, C. 1999. Characterization of wheat flour-water doughs. Part I. Rheometry and microstructure. Journal of Food Engineering 41: 121-132.
16. Olkku, J., and Rha, C. 1978. Gelatinization of starch and wheat flour starch (a review). Food Chemistry 3: 293-311.
17. Oomah, B. D. 2001. Flaxseed as a functional food source. Journal of the Science of Food and Agriculture 81: 889-894.
18. Ozkan, N., Xin, H., and Chen, X. D. 2002. Application of a depth sensing indentation hardness test to evaluate the mechanical properties of food materials. Journal of Food Science 65(5): 1814-1820.
19. Petrofsky, K. E., and Hoseney, R. C. 1995. Rheological properties of dough made with starch and gluten from several cereal sources. Cereal Chemistry 72: 53-58.
20. Preston, K. R. 2001. Effects of neutral salts of the lyotropic series on the physical dough properties of a Canadian Red spring wheat flour. Cereal Chemistry 66:144-148.
21. Salvador, Sanz T., and Fiszman, S. M. 2006. Dynamic rheological characteristics of wheat flour-water doughs. Effect of adding NaCI, sucrose and yeast. Food Hydrocolloids 20: 780-786.
22. Shinoj, S., Viswanathan, R., Sajeev, M. S., and Moorthy, S. N. 2006. Gelatinisation and Rheological Characteristics of Minor Millet Flours. Biosystems Engineering 95(1): 51-59.
23. Singh, M., and Mohamed, A. 2007. Influence of gluten-soy protein blends on the quality of reduced carbohydrates cookies. Food Science and Technology 40: 353-360.
24. Song, Y., and Zheng, Q. 2007. Dynamic rheological properties of wheat flour dough and proteins. Trends in Food Science & Technology 18: 132-138.
25. Sudha, M. L, Baskaran, V., and Leelavathi, K. 2007. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry 104: 686-692.
26. Toma, R. B., Orr, P. H., Appolonia, B., Dintzis, F. R., and Tabekhia, M. M. 1979. Physical and chemical properties of potato peel as a source of dietary fiber. Journal of Food Science 44: 1403-1417.
27. Uthayakumaran, S., Newberry, M., Phan-Tien, N., and Tanner, R. 2002. Small and large strain rheology of wheat gluten. Rheologica Acta 41:162-172.
28. Yoon, W. B., Gunasekaran, S., and Park, J.W. 2004. Characterization of Thermorheological Behavior of Alaska Pollock and Pacific Whiting Surimi. Journal of Food Science 69(7):339.
29. Yu, L. J., and Ngadi, M. O. 2006. Rheological properties of instant fried noodle dough as affected by some ingredients. Journal of the Science of Food and Agriculture 86: 544-548.