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Titolo:
Continuous measurement of oxygen consumption during mixing of unyeasted wheat flour dough
Autore:
Ameille, V; Davidou, S; Drapron, R; Potus, J; Nicolas, J;
Indirizzi:
Conservatoire Natl Arts & Metiers, Chaire Biochim Ind & Agroalimentaire, F-75141 Paris 03, France Conservatoire Natl Arts & Metiers Paris France 0375141 Paris 03, France
Titolo Testata:
SCIENCES DES ALIMENTS
fascicolo: 2, volume: 20, anno: 2000,
pagine: 221 - 235
SICI:
0240-8813(2000)20:2<221:CMOOCD>2.0.ZU;2-W
Fonte:
ISI
Lingua:
FRE
Soggetto:
ENZYMATIC OXIDATION; EXOGENOUS LIPASE; ACID; LIPOXYGENASE; SUSPENSIONS; BEHAVIOR;
Keywords:
mixing; oxygen; consistency; oxidoreduction; wheat flour dough;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
31
Recensione:
Indirizzi per estratti:
Indirizzo: Nicolas, J Conservatoire Natl Arts & Metiers, Chaire Biochim Ind & Agroalimentaire, 292 Rue St Martin, F-75141 Paris 03, France Conservatoire Natl Arts & Metiers 292 Rue St Martin Paris France 03
Citazione:
V. Ameille et al., "Continuous measurement of oxygen consumption during mixing of unyeasted wheat flour dough", SCI ALIMENT, 20(2), 2000, pp. 221-235

Abstract

A mixer-bioreactor has been developed. Its instrumentation allows continuous measurement of the torque and of oxygen consumption during mixing of unyeasted wheat flour dough. The oxygen consumption corresponds to 1.7 mu mol.g(-1) d.m. after 10 min and 3.3 mu mol.g(-1) d.m. after 1 h of mixing. Oxidoreductase activities are responsible for this consumption since it largelydeclines following treatment which denatures enzymes. Conversely, oxygen consumption increases when exogenous oxidoreductases are added to the flour.in addition, measurements of polyunsaturated fatty acids in aliquots of dough allow to show the link between their losses and the amount of oxygen consumed. An oxygen balance can be calculated. Thus, after 10 min of mixing, half of the oxygen uptake can be ascribed to the lipoxygenase system. Whereas, after 1 h, this enzyme activity explains only one third of oxygen consumption.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 25/11/20 alle ore 07:25:33