Advanced

Effect of physical state of nonpolar lipids on rheology and microstructure of gluten-starch and wheat flour doughs

Watanabe, A; Larsson, Helena LU and Eliasson, Ann-Charlotte LU (2002) In Cereal Chemistry 79(2). p.203-209
Abstract
To clarify the effects of solid fat and liquid oil on dough in more detail in a simpler system, gluten-starch doughs with different gluten contents were investigated. The results from rheological measurements indicate that dough with a higher starch content has less resistance to strain and dough with a lower starch content has a rubber-like structure. The effects of the physical state of nonpolar lipids such as fat and oil on gluten-starch doughs and wheat flour doughs were investigated using rheological measurements and scanning electron microscopy. Fat-containing dough had more gas cells and a very smooth gluten gel surface with few holes, which may provide higher tolerance to strain. Moreover, the fat seemed to uniformly distribute the... (More)
To clarify the effects of solid fat and liquid oil on dough in more detail in a simpler system, gluten-starch doughs with different gluten contents were investigated. The results from rheological measurements indicate that dough with a higher starch content has less resistance to strain and dough with a lower starch content has a rubber-like structure. The effects of the physical state of nonpolar lipids such as fat and oil on gluten-starch doughs and wheat flour doughs were investigated using rheological measurements and scanning electron microscopy. Fat-containing dough had more gas cells and a very smooth gluten gel surface with few holes, which may provide higher tolerance to strain. Moreover, the fat seemed to uniformly distribute the gluten gel between the starch granules in the dough, which reduced the friction between starch granules and led to a lower storage modulus. A mechanism governing the effect of fats on loaf volume is proposed based on the phenomena observed in the fat-containing dough. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Cereal Chemistry
volume
79
issue
2
pages
203 - 209
publisher
American Association of Cereal Chemists
external identifiers
  • wos:000174407700006
  • scopus:0036121734
ISSN
0009-0352
DOI
10.1094/CCHEM.2002.79.2.203
language
English
LU publication?
yes
id
dfef3298-0f00-4cb2-a521-89fc80488046 (old id 342116)
alternative location
http://199.86.26.71/cerealchemistry/articles/2002/0201-06R.pdf
date added to LUP
2007-11-09 15:34:20
date last changed
2017-09-10 04:29:14
@article{dfef3298-0f00-4cb2-a521-89fc80488046,
  abstract     = {To clarify the effects of solid fat and liquid oil on dough in more detail in a simpler system, gluten-starch doughs with different gluten contents were investigated. The results from rheological measurements indicate that dough with a higher starch content has less resistance to strain and dough with a lower starch content has a rubber-like structure. The effects of the physical state of nonpolar lipids such as fat and oil on gluten-starch doughs and wheat flour doughs were investigated using rheological measurements and scanning electron microscopy. Fat-containing dough had more gas cells and a very smooth gluten gel surface with few holes, which may provide higher tolerance to strain. Moreover, the fat seemed to uniformly distribute the gluten gel between the starch granules in the dough, which reduced the friction between starch granules and led to a lower storage modulus. A mechanism governing the effect of fats on loaf volume is proposed based on the phenomena observed in the fat-containing dough.},
  author       = {Watanabe, A and Larsson, Helena and Eliasson, Ann-Charlotte},
  issn         = {0009-0352},
  language     = {eng},
  number       = {2},
  pages        = {203--209},
  publisher    = {American Association of Cereal Chemists},
  series       = {Cereal Chemistry},
  title        = {Effect of physical state of nonpolar lipids on rheology and microstructure of gluten-starch and wheat flour doughs},
  url          = {http://dx.doi.org/10.1094/CCHEM.2002.79.2.203},
  volume       = {79},
  year         = {2002},
}