RT Journal Article
T1 Influence of casein hydrolysates and yeast on the rheological properties of wheat dough
A1 Troncoso Recio, Ricardo
A1 Pérez Guerra, Nelson
A1 Torrado Agrasar, Ana Maria
A1 Tovar Rodríguez, Clara Asunción
K1 3309.04 Panadería
K1 2302.12 Fermentación
K1 2302.90 Bioquímica de Alimentos
AB The influence of casein hydrolysates (CHs) and yeast on the viscoelasticity of wheat dough at 25 °C were analysed. Three wheat doughs were studied: the unyeasted dough (UYD), the unyeasted dough with CHs (UYD-C) and the yeasted dough (YD). The characteristic parameters in the linear viscoelastic range (LVER) were analysed by stress sweep at 6.3 rad/s: UYD-C dough exhibited higher values of stress (σmax) and strain (γmax) amplitudes, and softer gel network (lower complex modulus, G*) comparing with UYD dough. The oscillatory data suggest that CHs would work as (energy and time) stabilising-agents based on the greatest reticular energy (E parameter) and the lowest frequency dependence of phase angle (δ) at the low frequency range. The rotatory tests show that CHs may act as shear thinning agents in the gluten-starch network, facilitating the solid-fluid transition at the yield point (UYD-C dough). The yeasted dough (YD) exhibited a more shear sensitive structure, evidenced in the highest influence of frequency on the elastic (G′) and viscous (G″) parameters, and gel to sol transition at 0.23 rad/s was observed.
PB Gels
SN 23102861
YR 2022
FD 2022-10-26
LK http://hdl.handle.net/11093/4000
UL http://hdl.handle.net/11093/4000
LA eng
NO Gels, 8(11): 689 (2022)
DS Investigo
RD 14-oct-2024