2012
DOI: 10.1016/j.jcs.2012.05.013
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Effects of composition on dough development and air entrainment in doughs made from gluten-starch blends

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Cited by 26 publications
(14 citation statements)
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“…So far, many studies have utilised the starch‐gluten model dough systems to investigate the starch‐gluten interactions during gelatinisation (Jekle et al ., 2016; Liu et al ., 2019), the effect of starch variety on the model dough functionality (Zhang et al ., 2018a) etc. Accumulating studies have reported that decreasing the gluten content from 40% to 25% in the model dough could prolong the development time and increase the dough density (Koksel & Scanlon, 2012). The feature of starch granule surface and the starch‐gluten interaction significantly affected the viscoelastic behaviour of durum dough (Edwards et al ., 2002).…”
Section: Introductionmentioning
confidence: 99%
“…So far, many studies have utilised the starch‐gluten model dough systems to investigate the starch‐gluten interactions during gelatinisation (Jekle et al ., 2016; Liu et al ., 2019), the effect of starch variety on the model dough functionality (Zhang et al ., 2018a) etc. Accumulating studies have reported that decreasing the gluten content from 40% to 25% in the model dough could prolong the development time and increase the dough density (Koksel & Scanlon, 2012). The feature of starch granule surface and the starch‐gluten interaction significantly affected the viscoelastic behaviour of durum dough (Edwards et al ., 2002).…”
Section: Introductionmentioning
confidence: 99%
“…Reducing the sodium chloride level in baked product formulations is therefore a worthwhile objective. Furthermore, altering the ingredient concentrations of a dough alters its mechanical properties, which affects the dough's air-entrainment capacity (Campbell et al 2001;Bellido et al 2006;Mehta et al 2009;Koksel and Scanlon 2012). Furthermore, altering the ingredient concentrations of a dough alters its mechanical properties, which affects the dough's air-entrainment capacity (Campbell et al 2001;Bellido et al 2006;Mehta et al 2009;Koksel and Scanlon 2012).…”
mentioning
confidence: 99%
“…However, simply reducing the sodium chloride content in bread dough is not easy because salt has a number of important functions in bread baking and bread quality, such as strengthening the gluten, enhancing the handling and machinability of doughs, and improving the flavor of bread (Salovaara 1982;Linko et al 1984). Furthermore, altering the ingredient concentrations of a dough alters its mechanical properties, which affects the dough's air-entrainment capacity (Campbell et al 2001;Bellido et al 2006;Mehta et al 2009;Koksel and Scanlon 2012).…”
mentioning
confidence: 99%
“…Secondly, development time decreased to lowest value (2.8 min) when cellulase content increased to 40 mg/kg and increased when cellulase content exceeded 40 mg/kg wheat flour. Previous studies showed that wheat flour with higher gluten content had longer development time (Koksel and Scanlon ). Data in Table indicated that wet gluten content increased by 1.2% when cellulase content increased from 0 to 40 mg/kg while the wet gluten content increased by 5.9% when cellulase content increased from 40 to 100 mg/kg.…”
Section: Resultsmentioning
confidence: 94%