On the influence of added lipid phases on the rheological properties of wheat flour doughs

Eliasson, Ann‐Charlotte; Tjerneld, Eva

doi:10.1007/bf01202363

Cited by 8 publications

(5 citation statements)

References 8 publications

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“…When a part of the polar lipids are used for emul-siÐcation, adding more polar lipids would be expected to make more lipids available for being active at the interfaces. It was found earlier that a liposomal lecithin dispersion added to doughs made of Ñours from di †erent milling-streams, increased more for the Ñours G 0 already having a high (Eliasson and Tjerneld 1990). G 0 The amount of native wheat Ñour lipids giving rise to the desirable lamellar phase was not known in that study.…”

Section: Rheological Behaviour Of Doughs Made With Added Lecithinmentioning

confidence: 72%

“…An improved baking performance was shown when lecithin was added as liposomes to wheat Ñour dough and dough made with mixed wheat and rice Ñours (Carlson 1981 ;Rajapaksa et al 1983). The stress-relaxation modulus in rheological experiments also increased when lecithin was added to wheat Ñour dough in its lamellar phase (Eliasson and Tjerneld 1990 ;Larsson and Eliasson 1996a,b).…”

Section: Introductionmentioning

confidence: 99%

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A comparison of equilibrated lipid water systems and the effect of added lecithin on dough rheology of flour milling-streams

Larsson

Eliasson

1998

J. Sci. Food Agric.

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Section: Rheological Behaviour Of Doughs Made With Added Lecithinmentioning

confidence: 72%

Section: Introductionmentioning

confidence: 99%

A comparison of equilibrated lipid water systems and the effect of added lecithin on dough rheology of flour milling-streams

Larsson

Eliasson

1998

J. Sci. Food Agric.

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“…This can be compared with earlier studies on the addition of lecithin in the lamellar liquid-crystalline phase to dough. The addition of 2% lecithin in the lamellar phase has been shown to increase the stressrelaxation modulus of wheat flour dough (Eliasson and Tjerneld 1990b;Larsson and Eliasson 1996b,c), but no effect was observed in the long relaxation time, to.l (Larsson and Eliasson 1996b). It can be concluded that different effects are obtained depending on how the lecithin is added, i.e.…”

Section: Stress-relaxation Times Obtainedmentioning

confidence: 99%

Influence of the Starch Granule Surface on the Rheological Behaviour of Wheat Flour Dough

Larsson

Eliasson

1997

Journal of Texture Studies

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The influence of the properties of the starch granule sulface on the rheological behaviour of wheat flour doughs was studied in dynamic oscillation measurements frequency sweep and strain sweep} and in stress relaxation measurements. A flour with a high protein content (1 5 %) was diluted with wheat starch to obtain a protein content of 10%. n e granule sulface of the substituted starch was mod$ed in three different ways: by heat treatment, by adsorption of a wheatproteinfraction and by adsorption of lecithin to the granule sulface. The effects of these mod$ied starches were compared with the results obtained for nonmodged starch and protein or lecithin (in liposomes) added to the flour. Owing to the low concentration of the added protein and lecithin, no effect was observed when they were added to the bulk of flour. However, as a starch-suiface modification the same components influenced the rheological parameters studied. Also the heattreated starch had an effect on the rheological behaviour. f i e study established the importance of the properties of the starch-granule sulface in wheat flour dough.

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“…According to Krog (1981) surfactants, such as SSL and DATEM, that are the most efficient in breadmaking are able to form lamellar mesophases or gel structures in water. It has been shown that for polar lipids the lamellar liquid-crystalline phase is the most effective form in which this component can be added to bread dough in order to improve loaf volume (Eliasson and Tjerneld 1990). For example, the distilled saturated monoglycerides in the crystalline β-state do not melt until a temperature of 55-60°C is reached.…”

Section: Introductionmentioning

confidence: 99%

Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology

et al. 2012

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Nowadays, the use of bread improvers has become an essential part of improving the production methods and quality of bakery products. In the present study, the Response Surface Methodology (RSM) was used to determine the optimum improver gel formulation which gave the best quality, shelf life, sensory and image properties for Barbari flat bread. Sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM) and propylene glycol (PG) were constituents of the gel and considered in this study. A secondorder polynomial model was fitted to each response and the regression coefficients were determined using least square method. The optimum gel formulation was found to be 0.49 % of SSL, 0.36 % of DATEM and 0.5 % of PG when desirability function method was applied. There was a good agreement between the experimental data and their predicted counterparts. Results showed that the RSM, image processing and texture analysis are useful tools to investigate, approximate and predict a large number of bread properties.

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On the influence of added lipid phases on the rheological properties of wheat flour doughs

Cited by 8 publications

References 8 publications

A comparison of equilibrated lipid water systems and the effect of added lecithin on dough rheology of flour milling-streams

A comparison of equilibrated lipid water systems and the effect of added lecithin on dough rheology of flour milling-streams

Influence of the Starch Granule Surface on the Rheological Behaviour of Wheat Flour Dough

Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology

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