Comparison of oil, shortening, and a structured shortening on wheat dough rheology and starch pasting properties

Cereal Chemistry

Volumn 88, Issue 3, 2011, Pages 253-259

  Huschka, Brittany ^a   Challacombe, Carolyn ^a   Marangoni, Alejandro G ^a   Seetharaman, Koushik ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; EMULSIONS; MIXING; SATURATED FATTY ACIDS; STARCH;

DOUGH RHEOLOGY; LIPID CONTENT; MONOACYLGLYCEROL; OIL-IN-WATER; PASTING PROPERTY; STARCH PASTING; TRANS FATTY ACID; VISCOAMYLOGRAPH; WATER EMULSION; WHEAT DOUGH;

WATER ABSORPTION;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; TRITICUM AESTIVUM;

EID: 79957619590     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-03-10-0041     Document Type: Article

References (28)

1. Agyare, K. K., Xiong, Y. L., Addo, K., and Akoh, C. C. 2004. Dynamic rheological and thermal properties of soft wheat flour dough containing structured lipid. J. Food Sci. 69:297-302.
2. Azizi, M. H., and Rao, G. V. 2004a. Effect of surfactant gel and gum combinations on dough rheological characteristics and quality of bread. J. Food Qual. 27:320-336.
3. Azizi, M. H., and Rao, G. V. 2004b. Effect of surfactant gels on dough rheological characteristics and quality of bread. Crit. Rev. Food Sci. Nutr. 44:545-552. (Pubitemid 40536482)
4. Azizi, M. H., and Rao, G. V. 2005. Effect of surfactant in pasting characteristics of various starches. Food Hydrocoll. 19:739-743. (Pubitemid 40292928)
5. Azizi, M. H., Rajabzadeh, N., and Riahi, E. 2003. Effect of monodiglyceride and lecithin on dough rheological characteristics and quality of flat bread. Lebens. Wiss. Technol. 36:189-193. (Pubitemid 36326026)
6. Baldwin, R. R., Baldry, R. P., and Johansen, R. G. 1972. Fat systems for bakery products. J. Am. Oil Chem. Soc. 49:473-477.
7. Baltsavias, A., Jurgens, A., and vanVliet, T. 1997. Rheological properties of short doughs at small deformation. J. Cereal Sci. 26:289-300. (Pubitemid 127401934)
8. Chevallier, S. 2000. Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuit. J. Agric. Food Chem. 48:1322-1326. (Pubitemid 30243705)
9. Condepetit, B., and Escher, F. 1992. Gelation of low concentration starch systems induced by starch emulsifier complexation. Food Hydrocoll. 6:223-229.
10. D'Appolonia, B. L., and Kunerth, W. H. 1984. The Farinograph Handbook. Page 64. AACC International: St. Paul, MN.
11. Eliasson, A. C. 1986. On the effects of surface-active agents on the gelatinization of starch-A calorimetric investigation. Carbohydr. Polym. 6:463-476.
12. Ghotra, B. S., Dyal, S. D., and Narine, S. S. 2002. Lipid shortenings: A review. Food Res. Int. 35:1015-1048. (Pubitemid 35404690)
13. Goesaert, H., Brijs, K., Veraverbeke, W. S., Courtin, C. M., Gebruers, K., and Delcour, J. A. 2005. Wheat flour constituents: How they impact bread quality, and how to impact their functionality. Trends Food Sci. Technol. 16:12-30. (Pubitemid 40984901)
14. Jacob, J., and Leelavathi, K. 2007. Effect of fat-type on cookie dough and cookie quality. J. Food Eng. 79:299-305. (Pubitemid 44416051)
15. Krog, N. 1977. Functions of emulsifiers in food systems. J. Am. Oil Chem. Soc. 54:124-131.
16. Maache-Rezzoug, Z., Bouvier, J. M., Allaf, K., and Patras, C. 1998. Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. J. Food Eng. 35:23-42. (Pubitemid 128403475)
17. Manohar, R. S., and Rao, P. H. 1999. Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits. J. Sci. Food Agric. 79:1223-1231. (Pubitemid 29337619)
18. Marangoni, A. G., Idziak, S. H. J., Vega, C., Batte, H., Ollivon, M., Jantzi, P. S., and Rush, J. W. E. 2007. Encapsulating-structuring of edible oil attenuates acute elevation of blood lipids and insulin in humans. Soft Matter 3:183-187. (Pubitemid 46148177)
19. Mira, I., Eliasson, A.-C., and Persson, K. 2005. Effect of surfactant structure on the pasting properties of wheat flour and starch suspensions. Cereal Chem. 82:44-52. (Pubitemid 40144393)
20. O'Brien, C. M., Grau, H., Neville, D. P., Keogh, M. K., Reville, W. J., and Arendt, E. K. 2000. Effects of microencapsulated high-fat powders on the empirical and fundamental rheological properties of wheat flour doughs. Cereal Chem. 77:111-114. (Pubitemid 30164175)
21. O'Brien, C. M., Chapman, D., Neville, D. P., Keogh, M. K., and Arendt, E. K. 2003. Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits. Food Res. Int. 36:215-221. (Pubitemid 36325980)
22. Pareyt, B., and Delcour, J. A. 2008. The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: A review on sugar-snap cookies. Crit. Rev. Food Sci. Nutr. 48:824-839.
23. Stauffer, C. E. 1999. Emulsifiers. AACC International: St. Paul, MN.
24. Sudha, M. L., Srivastava, A. K., Vetrimani, R., and Leelavathi, K. 2007. Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality. J. Food Eng. 80:922-930. (Pubitemid 46096659)
25. Watanabe, A., Larsson, H., and Eliasson, A.-C. 2002. Effect of physical state of nonpolar lipids on rheology and microstructure of gluten-starch and wheat flour doughs. Cereal Chem. 79:203-209. (Pubitemid 34224705)
26. WHO. 2004. Global strategy on diet, physical activity and health. World Health Organization: Rome.
27. Zhang, G., and Hammaker, B. R. 2003. A three component interaction among starch, protein, and free fatty acids revealed by pasting profiles. J. Agric. Food Chem. 51:2797-2800.
28. Zoulias, E. I., Oreopoulou, V., and Kounalaki, E. 2002. Effect of fat and sugar replacement on cookie properties. J. Sci. Food Agric. 82:1637-1644. (Pubitemid 35249823)