Home About us Contact
|
Home About us Contact | ||
|
|
||
Control Dough (control + dough)
Selected AbstractsEffect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten-free cookiesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2009Karina N. De Simas Summary The replacement of the blend of rice flour (70%) and corn starch (30%) with king palm flour [Archontophoenix alexandrae (F. Muell.) H. Wendl. and Drude] at levels of 0,30% was investigated for its effects on the chemical and physical characteristics of gluten-free dough and cookies. Cookies containing 10, 20 and 30% of king palm flour were analysed by twenty-one celiac consumers through preference-ranking test. Ash, minerals, and dietary fibre contents increased in cookies that were added with king palm flour. Compared with the control dough, the incorporation of king palm flour increased the firmness and decreased the adhesiveness of dough samples. The incorporation of king palm flour increased the hardness of cookies in relation to the control dough. None of the cookies differed significantly (P > 0.05) in the lightness (L*) parameter. All formulations produced cookies with hue angles around 60, which indicate a tendency to brown colour. The study reveals that the incorporation of king palm flour showed desirable results in nutritional characteristics, because of the increase of the dietary fibre and minerals contents. In this study, the cookies preferred by celiac consumers were those containing 10 and 20% of king palm flour (P > 0.05). [source] INFLUENCE OF HYDROXYPROPYL METHYLCELLULOSE ON THE RHEOLOGICAL AND MICROSTRUCTURAL CHARACTERISTICS OF WHOLE WHEAT FLOUR DOUGH AND QUALITY OF PURIJOURNAL OF TEXTURE STUDIES, Issue 2 2009M. L. SUDHA ABSTRACT Puri is a traditional unleavened fried product prepared from whole wheat flour. Hydroxypropyl methylcellulose (HPMC) was used to study its effect on rheological characteristics of whole wheat flour dough and puri making quality. Addition of HPMC at 0.5 and 1.0% w/w increased the water absorption and dough stability whereas the resistance to extension and extensibility decreased. Pasting temperature, peak viscosity and cold paste viscosity gradually decreased. The moisture and fat contents of puri increased marginally. Quality parameters and sensory acceptability were monitored after 0 and 8 h of storage. Addition of 0.5% HPMC gave higher sensory scores. Microscopic observations during puri processing showed that the starch granules in the control dough were clearly visible in the protein matrix, which reduced on frying due to partial gelatinization. Microstructure of puri with HPMC showed higher gelatinization of starch. It also helped in moisture retention and hence, resulted in highly pliable and soft-textured puri. PRACTICAL APPLICATIONS Puri is a traditional unleavened fried product that is prepared by mixing whole wheat flour and water, sheeted to a desirable thickness and fried. Use of hydroxypropyl methylcellulose (HPMC) affected the whole wheat flour dough and puri making quality. It helped in moisture retention and hence, resulted in highly pliable and soft-textured puri. Microstructure of puri with HPMC showed higher gelatinization of starch. [source] Antimicrobial efficiency and sorbic acid migration from active films into pastry doughPACKAGING TECHNOLOGY AND SCIENCE, Issue 4 2007M. F. A. Silveira Abstract Antimicrobial films of 25 and 70¯m thickness, incorporated with 7 and 3% sorbic acid, respectively, were layered with pastry dough without additive and evaluated for sorbic acid migration and antimicrobial efficiency. Pastry dough containing potassium sorbate layered with low-density polyethylene films (LDPE) was used as a control. The films/pastry sandwiches were stored in LDPE bags at 8 ± 1°C. After 40 days of storage, the dough layered with 25¯m/7% films showed a reduction of 2log cycles in the aerobic mesophilic count; however, there were no significant differences (p , 0.05) for the psychotropic and Staphylococcus spp. counts. For the dough layered with 70¯m/3% films there were reductions of 2 and 1.5log cycles in the mesophilic and psychotropic counts, respectively. In the control dough, the aerobic mesophilic, psychotropic and Staphylococcus spp. counts increased by 1.5, 1 and 2log cycles, respectively. Regardless of the film, the counts of filamentous fungi, yeasts and coagulase-positive staphylococcus were <1.0 ¥ 102CFU/g, whereas the coliform counts at 35 and 45°C, and Escherichia coli were <3.0 ¥ 100NMP/g. The diffusion coefficients of the sorbic acid from the films into the dough had values in the order of 10 -18m2/s. There were no differences (p , 0.05) between migration values among the films. The maximum additive release from the 25¯m/7% film into the dough after 20 days was 0.07%, and from the 70¯m/3% film after 9 days was 0.09%. Both values are below the maximum limit allowed by current legislation. Copyright © 2007 John Wiley & Sons, Ltd. [source] Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant DoughJOURNAL OF FOOD SCIENCE, Issue 6 2001J.A. Gerrard ABSTRACT: Transglutaminase is a crosslinking enzyme that is finding increasing use in foods, yet the molecular changes responsible for its effects are not fully understood. Proteins were extracted from bread and croissant doughs that had been treated with transglutaminase and compared to those from control doughs by size exclusion high performance liquid chromatography and sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis. Transglutaminase increased the amount of protein extracted in the gliadin fraction in both bread and croissant doughs. In croissant doughs, a corresponding decrease in the protein extracted in the albumin to globulin fraction was seen. In each case, crosslinking of the high molecular weight glutenins was observed. The possible role of each of these changes on the functional properties of baked products is discussed. [source] | ||||||||||