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Water and Thermal Properties Characterized in Phases of Wheat Flour Dough during Thawing and Baking Conditions

Perez, Sander LU ; Rojas, Cinthia Carola ; Eliasson, Ann-Charlotte LU and Sjöö, Malin LU (2019) In Advances in Food Science and Engineering 3(3). p.48-62
Abstract
Phase separation of dough is based on the thermodynamic incompatibility of its components. The studies on phase-separated systems allow to model, understand, and develop foods. Model dough systems made with water and wheat flour were disassembled into their main structural phases, i.e. liquid, gel, gluten and starch phases, by ultracentrifugation, and further characterized with differential scanning calorimetry (DSC) and microscopy. The study of phase separation, water properties and thermal transitions in phases showed that wheat flour doughs are mainly characterized by the volume fractions of liquid, gel and gluten. The different samples of flours were highly affected by flour combinations. The freezable water (FW) of each separated... (More)
Phase separation of dough is based on the thermodynamic incompatibility of its components. The studies on phase-separated systems allow to model, understand, and develop foods. Model dough systems made with water and wheat flour were disassembled into their main structural phases, i.e. liquid, gel, gluten and starch phases, by ultracentrifugation, and further characterized with differential scanning calorimetry (DSC) and microscopy. The study of phase separation, water properties and thermal transitions in phases showed that wheat flour doughs are mainly characterized by the volume fractions of liquid, gel and gluten. The different samples of flours were highly affected by flour combinations. The freezable water (FW) of each separated phase influenced the water properties of the whole dough. The FW is further related to starch thermal behaviour of dough systems at baking temperatures. The methods used here were therefore found relevant from a baking perspective for initial characterizing of flours and dough. (Less)
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author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Ultracentrifugation, Dough composition, Freezable water, Macroscopic separation
in
Advances in Food Science and Engineering
volume
3
issue
3
article number
3
pages
15 pages
publisher
Isaac Scientific Publishing
ISSN
2520-7091
DOI
10.22606/afse.2019.33003
language
English
LU publication?
yes
id
c52279d0-19b1-48f2-be8c-52bae5ee5f42
date added to LUP
2019-10-04 12:36:17
date last changed
2020-03-30 16:05:52
@article{c52279d0-19b1-48f2-be8c-52bae5ee5f42,
  abstract     = {{Phase separation of dough is based on the thermodynamic incompatibility of its components. The studies on phase-separated systems allow to model, understand, and develop foods. Model dough systems made with water and wheat flour were disassembled into their main structural phases, i.e. liquid, gel, gluten and starch phases, by ultracentrifugation, and further characterized with differential scanning calorimetry (DSC) and microscopy. The study of phase separation, water properties and thermal transitions in phases showed that wheat flour doughs are mainly characterized by the volume fractions of liquid, gel and gluten. The different samples of flours were highly affected by flour combinations. The freezable water (FW) of each separated phase influenced the water properties of the whole dough. The FW is further related to starch thermal behaviour of dough systems at baking temperatures. The methods used here were therefore found relevant from a baking perspective for initial characterizing of flours and dough.}},
  author       = {{Perez, Sander and Rojas, Cinthia Carola and Eliasson, Ann-Charlotte and Sjöö, Malin}},
  issn         = {{2520-7091}},
  keywords     = {{Ultracentrifugation; Dough composition; Freezable water; Macroscopic separation}},
  language     = {{eng}},
  month        = {{09}},
  number       = {{3}},
  pages        = {{48--62}},
  publisher    = {{Isaac Scientific Publishing}},
  series       = {{Advances in Food Science and Engineering}},
  title        = {{Water and Thermal Properties Characterized in Phases of Wheat Flour Dough during Thawing and Baking Conditions}},
  url          = {{http://dx.doi.org/10.22606/afse.2019.33003}},
  doi          = {{10.22606/afse.2019.33003}},
  volume       = {{3}},
  year         = {{2019}},
}