Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 4179-4185

  Van Steertegem, Bénédicte ^a   Pareyt, Bram ^a   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Dough development; Emulsifiers; Gluten polymerization; Mixing time; Protein network formation; Sodium stearoyl lactylate

Indexed keywords

MIXING; POLYMERIZATION; PROTEINS; SODIUM; SODIUM SULFATE;

DOUGH DEVELOPMENT; EMULSIFIERS; GLUTEN POLYMERIZATIONS; MIXING TIME; PROTEIN NETWORK; SODIUM STEAROYL LACTYLATE;

SODIUM DODECYL SULFATE;

DODECYL SULFATE SODIUM; GLUTEN; SODIUM STEAROYL LACTYLATE; UNCLASSIFIED DRUG;

ARTICLE; CROSS LINKING; DEPOLYMERIZATION; DOUGH; FLOUR; HEAT SENSITIVITY; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE; POLYMERIZATION; WATER ABSORPTION; WATER CONTENT; WHEAT;

TRITICUM AESTIVUM;

DDT; DIFFERENTIAL SCANNING CALORIMETRY; DISULFIDE; DM; DOUGH DEVELOPMENT; DOUGH DEVELOPMENT TIME; DRY MATTER; DSC; EMULSIFIERS; GLUTEN POLYMERIZATION; MIXING TIME; PROTEIN NETWORK FORMATION; SDS EXTRACTABLE GLIADIN; SDS EXTRACTABLE GLUTENIN; SDSEP; SDSGLIA; SDSGLUT; SE-HPLC; SH; SIZE-EXCLUSION HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SODIUM DODECYL SULFATE EXTRACTABLE PROTEINS; SODIUM STEAROYL LACTYLATE; SS; SSL; SULFHYDRYL; WATER SATURATED BUTANOL; WSB;

BREAD; COOKING; FLOUR; FOOD HANDLING; GLUTENS; LACTATES; POLYMERIZATION; STEARATES; SURFACE-ACTIVE AGENTS; TIME FACTORS; TRITICUM;

EID: 84884548874     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.017     Document Type: Article

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