Thermal and dynamic rheological properties of wheat flour fractions

Gelation of mixed myofibrillar/wheat gluten proteins treated with microbial transglutaminase

“…On the other hand, peak III appeared at elevated temperatures upon the mixing with Glu or MTGase, suggesting also possible MP/Glu interactions. Neither Glu nor AF alone exhibited any appreciable transition (data not shown), which agreed with Arntfield and Murray (1981), Ma andHarwalkar, 1991, andAddo, Xiong, andBlanchard (2001). It was of interest to note that T max of peak II, which was prominent in all the samples, was not affected (P > 0.05) by MTGase nor by the non-muscle proteins.…”

Influence of alfalfa powder concentration and granularity on rheological properties of alfalfa-wheat dough

“…The starch granules, which mainly contain amylopectin, initially entrapped simply as filler in the gluten network (Hagenimana et al, 2005). It reinforces this network as they began to swell and distort upon heating; and then rupture into an amylose matrix, forming a gel (Angioloni and Dalla, 2005;Addo et al, 2001;Che et al, 2007;Lai and Kokini, 1991;Olkku and Rha, 1978). Because of the starch gelatinization, which commence approximately at 50°C, the G 0 and G 00 of the control sample at 80°C were higher than those of the control sample at 25°C.…”

Fundamental studies on the reduction of salt on dough and bread characteristics

“…The lower, serrated plate was set at 30°C and used in conjunction with a 25 mm upper plate. The upper plate was lowered to 1.025 mm, the sample was trimmed and a layer of mineral oil applied to avoid desiccation (Addo, Xiong, & Blanchard, 2001;Létang, Piau, & Verdier, 1999). The sample was brought to a final gap of 1 mm and subjected to further 10 min rest to allow any additional loading stresses to dissipate.…”