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Influence Of Surfactants On Wheat Protein Fractions Of Pasta Dough- Biochemical Approach

Purnima, C. (2007) Influence Of Surfactants On Wheat Protein Fractions Of Pasta Dough- Biochemical Approach. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The objective was to study the effect of each emulsifier on the protein fractions of pasta dough and cooking quality of pasta using SDS-PAGE, Scanning Electron Microscopy and Gel Filtration Chromatographic techniques. Two emulsifiers and one gum was chosen (SSL, GMS, HPMC). Sodium Steroyl Lactate (SSL) was chosen because it is an anionic emulsifier which binds to the gluten protein and promotes its aggregation. Glycerol Mono Stearate (GMS) is a monoglyceride which is derived from hydrogenated soybean oil. Hydroxy Propyl Methyl Cellulose (HPMC) is a gum which provides a protective coat over the starch granules and prevents or minimize leaching of starch during cooking. It was used to control viscosity of the dough without gelling. It forms gels by interacting with the hydrocolloid chains creating a temporary network which imparts strength to the dough. it was concluded that the protein fractions play a major role in determining final quality of pasta products.
Uncontrolled Keywords: pasta products dough biochemical emulsifiers
Subjects: 600 Technology > 08 Food technology > 11 Food Biochemistry
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 14 Physical properties > 02 Emulsions
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/598

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