Optimisation of time/temperature treatment, for heat treated soft wheat flour

Journal of Food Engineering

Volumn 113, Issue 3, 2012, Pages 422-426

  Neill, G ^a   Al Muhtaseb, Ala'A H ^b   Magee, T R A ^a  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^b SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

Baking; Bulk density; Gelatinisation; Gluten extensibility; Heat treated flour; Viscosity

Indexed keywords

BAKING; BULK DENSITY; GELATINISATION; GLUTEN EXTENSIBILITY; HEAT TREATED FLOUR;

FLUIDIZED BEDS; GELATION; GRANULATION; OPTIMIZATION; PROTEINS; STARCH; VISCOSITY;

HEAT TREATMENT;

TRITICUM AESTIVUM;

EID: 84865454686     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.06.019     Document Type: Article

References (21)

1. G. Attenburrow, D.J. Barnes, A.P. Davies, and S.J. Ingman Rheology properties of wheat gluten Journal of Cereal Science 12 1990 1 14
2. K.K. Barlow, M.S. Butterose, and D.H. Vesk The nature of the starch protein interface in wheat endosperm Cereal Chemistry 50 1973 443 446
3. Cauvain, S.P., Hodge, G., Muir, D.M., & Dodds, N.J. (1976). Treatment of grain. U.S., A23B 4/04.
4. S.P. Cauvain Alternative to Chlorination for cake flour production 1999 AACC. Convention
5. Cook, S. (2002). Factors affecting the production of cakes from heat-treated cake flour. Review 20 (Suppl. 1 ed.) Campden & Chorleywood Food Research Association Group.
6. M.M. Falcao-Rodrigues, M. Moldao-Martins, and M.L. Beirao-Da-Costa Thermal properties of gluten proteins of two soft wheat varieties Food Chemistry 93 2005 459 465
7. N. Guerrieri, E. Alberti, V. Lavelli, and P. Cerletti Use of spectroscopic and fluorescence techniques to access heat induced molecular modifications of gluten Cereal Chemistry 73 1996 368 374
8. Hanamoto, M., & Bean, M. (1979). Process for Improving Baking Properties of Unbleached Cake Flours. US, A21D6/00.
9. A.C. Johnson, R.C. Hoseney, and K. Ghiasi Chlorine Treatment of Cake Flours Cereal Chemistry 57 1980 94 96
10. W. Kim, S.G. Choi, W.L. Kerr, J.M. Johnson, and C.S. Gains Effect of heating temperature on particle size distribution in hard and soft wheat Journal of Cereal Science 40 2004 9 16
11. J.L. Kokini, A.M. Cecero, H. Madeka, and D. Graff The development of state diagrams for cereal proteins Trends in Food Science & Technology 5 1994 281 288
12. B. Meza, A. Chesterton, R. Verdini, A. Rubiolo, P. Sadd, G. Moggridge, and D. Wilson Rheological characterisation of cake batters generated by planetary mixing: comparison between untreated and heat-treated wheat flours Journal of Food Engineering 104 2011 592 602
13. C. Nakamura, K. Yoshiki, and M. Seguchi Increased volume of Kasutera cake by dry heating of wheat flour Food Science and Technology Research 14 2008 431 436
14. M. Ozawa, Y. Kato, and M. Seguchi Investigation of dry-heated hard and soft wheat flour Starch-Stärke 61 2009 398 406
15. J.K. Purhagen, M.E. Sjöö, and A. Eliasson The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes Journal of Food Engineering 104 2011 414 421
16. J.V. Russo, and C.A. Doe Heat treatment of flour as an alternative to chlorination Journal of Food Technology 5 1970 363 374
17. M.F. Ritchie Studies of methodology for fraction and reconstitution of wheat flours Journal of Cereal Science 3 1985 221 230
18. S. Sahin Cake batter rheology S.G. Sumnu, S. Sahin, Food Engineering Aspects of Baking Sweet Goods 2008 CSR Press, Boca Raton, Florida USA
19. M. Seguchi Oil binding ability of heat treated wheat starch Cereal Chemistry 61 1984 248 250
20. L. Slade, and H. Levin Glass transition and water food structure interactions Advances in Food and Nutrition Research 38 1995 103 269
21. Smiling, J., (1995). The measurement of dough and gluten extensibility using SMS/Kieffer Rig and the TA.XT2 Texture Analyser. In: Stable Micro Systems Ltd, pp. 1-20.