Record Details

Characterization of bread dough: Rheological properties and microstructure

DSpace at IIT Bombay

View Archive Info
 
 
Field Value
 
Title Characterization of bread dough: Rheological properties and microstructure
 
Creator UPADHYAY, R
GHOSAL, D
MEHRA, A
 
Subject Dough
Moduli
Microstructure
Hydrocolloids
HIGHLY CONCENTRATED EMULSIONS
FLOUR-WATER DOUGHS
WHEAT GLUTEN
FOAMS
QUALITY
MODEL
HYDROCOLLOIDS
TEMPERATURE
AERATION
BUBBLES
 
Description The change in rheological and microstructural properties of wheat flour dough as a function of water and yeast content, and with addition of hydrocolloids is described. The theological properties vary with the size of the bubbles and measurements were made on controlled shear/stress rheometer. Confocal laser scanning microscope (CLSM), accompanied with image analysis technique, was used to obtain microstructure of the dough. It was found that with an increase in water content the moduli values decreased and the mean bubble diameter increased. As concentration of yeast increased, the bubbles became smaller and the moduli values increased. Addition of hydrocolloids like sodium alginate and xanthan gum led to increased moduli values and generally caused the bubbles in the dough to shift towards narrower distributions. An inverse relation between bubble size and storage modulus is found. (C) 2011 Elsevier Ltd. All rights reserved.
 
Publisher ELSEVIER SCI LTD
 
Date 2014-10-14T13:15:19Z
2014-10-14T13:15:19Z
2012
 
Type Article
 
Identifier JOURNAL OF FOOD ENGINEERING, 109(1)104-113
0260-8774
1873-5770
http://dx.doi.org/10.1016/j.jfoodeng.2011.09.028
http://dspace.library.iitb.ac.in/jspui/handle/100/14495
 
Language en