Dough Processing Systems

Levine, Leon; Boehmer, Ed

doi:10.1201/9781420049077.ch12

Cited by 3 publications

(3 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar stability data were also reported for wheat flour doughs with GG and CMC addition (Rosell et al, 2007;Angioloni & Collar, 2009). In all systems, once the period of dough stability finished, the torque began to decrease because dough became less elastic, stickier, and gas-holding properties are lost (Levine & Boehmer, 1997).…”

Section: Resultsmentioning

confidence: 99%

Rheological properties of commercial chestnut flour doughs with different gums

Moreira

Chenlo

Torres

2011

Int J of Food Sci Tech

View full text Add to dashboard Cite

Rheology of chestnut flour (CF) doughs with arabic gum (AG), carboxymethyl cellulose (CMC), guar gum (GG) and tragacanth gum (TG) at different concentrations (up to 2.0%) were determined at 30°C using a controlled stress rheometer. The mixing characteristics at 30°C were achieved using Mixolab Ò apparatus. Shear (0.01-10 s )1 ), oscillatory (1-100 rad s )1 at 0.1% strain), creep-recovery (50 Pa for 60 s) and temperature sweep (30-100°C) tests were performed. Rheological properties were significantly modified by gum added. Apparent viscosity of CF doughs, storage and loss moduli increased at content of AG (above 0.5%), CMC (at 1.0%), GG (above 1.5%) and TG (at 1.0%). Flow curves and mechanical spectra were fitted using Cross model and power models, respectively. The gelatinisation temperatures increased with gums. The same pasting trend was noticed using Mixolab Ò . Creep-recovery data, fitted by Burgers model, showed that elasticity of CF doughs improved with GG.

show abstract

Section: Resultsmentioning

confidence: 99%

Rheological properties of commercial chestnut flour doughs with different gums

Moreira

Chenlo

Torres

2011

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…High sucrose content can inhibit the granular starch hydration and involve sucrose-starch interactions (Lund, 1984;Sacchetti et al, 2004). Once C1 was reached and the period of dough stability finished, the torque began to decrease because dough became less elastic, stickier, and lost gas holding properties (Levine and Boehmer, 1997).…”

Section: Mixing Curves Of Mixolab òmentioning

confidence: 99%

Influence of the particle size on the rheological behaviour of chestnut flour doughs

Moreira

Chenlo

Torres

et al. 2010

Journal of Food Engineering

View full text Add to dashboard Cite

“…Momentum transfer takes place in processes where forces act on a material that responds in various ways: flowing, breaking, heating, and so on. Size reduction, emulsification, and mixing are based on momentum transfer allowing food ingredients to become part of dispersed systems (Brennan, ; Levine & Boehmer, ; Niranjan, ). Most engineering analyses of these and other mixing operations are centered on the power requirements and the degree of uniformity achieved after processing (McCabe, Smith, & Harriot, ).…”

Section: Process Engineering In the Kitchenmentioning

confidence: 99%

Relating Food Engineering to Cooking and Gastronomy

Aguilera

2018

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Modern consumers are increasingly eating meals away from home and are concerned about food quality, taste, and health aspects. Food engineering (FE) has traditionally been associated with the industrial processing of foods; however, most underlying phenomena related to FE also take place in the kitchen during meal preparation. Although chemists have positively interacted with acclaimed chefs and physicists have used foods as materials to demonstrate some of their theories, this has not been always the case with food engineers. This review addresses areas that may broaden the vision of FE by interfacing with cooking and gastronomy. Examples are presented where food materials science may shed light on otherwise empirical gastronomic formulations and cooking techniques. A review of contributions in modeling of food processing reveals that they can also be adapted to events going on in pots and ovens, and that results can be made available in simple terms to cooks. Industrial technologies, traditional and emerging, may be adapted to expand the collection of culinary transformations, while novel equipment, digital technologies, and laboratory instruments are equipping the 21st-century kitchens. FE should become a part of food innovation and entrepreneurship now being led by chefs. Finally, it is suggested that food engineers become integrated into gastronomy's concerns about safety, sustainability, nutrition, and a better food use.

show abstract

Dough Processing Systems

Cited by 3 publications

References 11 publications

Rheological properties of commercial chestnut flour doughs with different gums

Rheological properties of commercial chestnut flour doughs with different gums

Influence of the particle size on the rheological behaviour of chestnut flour doughs

Relating Food Engineering to Cooking and Gastronomy

Contact Info

Product

Resources

About