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Dough Rheological Properties and Effect of Surfactant Gels on Bread Making Characteristics of Wheat Flours Of Different Qualities.

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Title Dough Rheological Properties and Effect of
Surfactant Gels on Bread Making
Characteristics of Wheat Flours
Of Different Qualities.
 
Creator Azizi, M. H.
Rao, G. V.
 
Subject 14 Physical properties
26 Bakery products
 
Description Sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of
manoglyceride (DATEM), glycerol monostearate (GMS) and distilled glycerol
monostearate (DGMS) surfactant gels were made with water and varying
shortening contents. The effect of sufactant gels made with and without
shortening on bread making quality of weak, medium strong and strong types of
wheat flours (A, B, Cflours) was studied. The volume of bread increased as the
protein content increased. Addition of SSL, DGMS. GMS and DATEM gels
improved the volume, specific volume, texture, baking quality and overall quality
scores, but differences in improvement were observed for flours A, B and C,
indicating that the improvement depended on flour quality. Weak flour responded
better than medium strong flour and medium strong flour better than strong flour
to different surfactant gels. The presence of shortening in the sufactant gels
further improved the bread making quality of different types of flours, the improvement response (bread quality increase compared with their respective
controls) due to sufactants is caused by the presence of shortening in gels.
 
Date 2004
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/2029/1/Journal_of_Texture_Studies_35_%282004%29_75-91.pdf
Azizi, M. H. and Rao, G. V. (2004) Dough Rheological Properties and Effect of Surfactant Gels on Bread Making Characteristics of Wheat Flours Of Different Qualities. Journal of Texture Studies, 35. pp. 75-91.