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Dough Rheological Properties and Effect of Surfactant Gels on Bread Making Characteristics of Wheat Flours Of Different Qualities.

Azizi, M. H. and Rao, G. V. (2004) Dough Rheological Properties and Effect of Surfactant Gels on Bread Making Characteristics of Wheat Flours Of Different Qualities. Journal of Texture Studies, 35. pp. 75-91.

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Abstract

Sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of manoglyceride (DATEM), glycerol monostearate (GMS) and distilled glycerol monostearate (DGMS) surfactant gels were made with water and varying shortening contents. The effect of sufactant gels made with and without shortening on bread making quality of weak, medium strong and strong types of wheat flours (A, B, Cflours) was studied. The volume of bread increased as the protein content increased. Addition of SSL, DGMS. GMS and DATEM gels improved the volume, specific volume, texture, baking quality and overall quality scores, but differences in improvement were observed for flours A, B and C, indicating that the improvement depended on flour quality. Weak flour responded better than medium strong flour and medium strong flour better than strong flour to different surfactant gels. The presence of shortening in the sufactant gels further improved the bread making quality of different types of flours, the improvement response (bread quality increase compared with their respective controls) due to sufactants is caused by the presence of shortening in gels.

Item Type: Article
Uncontrolled Keywords: sufactant gels; bread quality; dough rheological properties
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Users 197 not found.
Date Deposited: 10 Aug 2011 10:45
Last Modified: 22 May 2012 11:04
URI: http://ir.cftri.com/id/eprint/2029

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