Effects of emulsifiers on farinograph and extensograph measurements

Influence of phospholipase A2 (PLA2)-treated dried egg yolk on wheat dough rheological properties

“…This indicated a significantly strengthening effect of PLA2-treated dried egg yolk, which caused the dough could withstand more severe mechanical operation. This is in contrast to the dough weakening effect and the increased E/R m of lecithin, that reported by Stampfli et al (1996). The area below the curve (energy) also showed the similar patterns with the resistance to extension and E/R m value.…”

“…According to the required properties in bread making, the emulsifiers are normally divided into dough strengtheners and crumb softeners. As a softener, lecithin can decrease the dough stability (Stampfli, Nersted, & Molteberg, 1996). The difference between lecithin and non-treated or PLA2-treated dried egg yolk may be due to the lecithin in egg yolk as a lecithin-protein complex to adsorb at o/w interfaces and form a strong and cohesive film (Kiosseoglou, 2003).…”

Effect of legume flours on baking characteristics of gluten-free bread

“…This functionality could explain the higher volume of chickpea bread observed in our study. The presence of emulsifiers also affects bread volume (Gómez et al, 2004;Stampfli et al,1996). Added proteins act as emulsifiers by forming a film or skin around oil droplets, preventing structural changes such as coalescence or creaming .…”

Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta

“…Use of HPMC and other hydrocolloids in the formulation of gluten free food products was reported earlier (Gallagher et al 2005;Anton and Artfield 2008). There were reports on the use of additives in pasta product development (Stampfli et al 1996;Stampfli and Nersten 1995;Tsen and Weber 1981). However most of the reports addressed only to product quality and rheological behaviour of pasta dough.…”

“…Most dough strengtheners are anionic emulsifiers such as SSL, CSL and DATEM (Stampfli and Nersten 1995). By extensograph DATEM increased the ratio between resistance to deformation and extensibility, whereas MG and lecithin did not (Stampfli et al 1996). HPMC has been used in various baked and pasta products for textural improvements.…”