Water and Thermal Properties Characterized in Phases of Wheat Flour Dough during Thawing and Baking Conditions
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/c52279d0-19b1-48f2-be8c-52bae5ee5f42
- author
- Perez, Sander LU ; Rojas, Cinthia Carola ; Eliasson, Ann-Charlotte LU and Sjöö, Malin LU
- organization
- publishing date
- 2019-09-01
- 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}}, }