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Titolo:
Stress-relaxation properties of Mixograph semolina-water doughs from durumwheat cultivars of variable strength in relation to mixing characteristics, bread- and pasta-making performance
Autore:
Rao, VK; Mulvaney, SJ; Dexter, JE; Edwards, NM; Peressini, D;
Indirizzi:
Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA Cornell Univ Ithaca NY USA 14853 niv, Dept Food Sci, Ithaca, NY 14853 USA Canadian Grain Commiss, Grain Res Lab, Winnipeg, MB R3C 3G8, Canada Canadian Grain Commiss Winnipeg MB Canada R3C 3G8 peg, MB R3C 3G8, Canada
Titolo Testata:
JOURNAL OF CEREAL SCIENCE
fascicolo: 2, volume: 34, anno: 2001,
pagine: 215 - 232
SICI:
0733-5210(200109)34:2<215:SPOMSD>2.0.ZU;2-S
Fonte:
ISI
Lingua:
ENG
Soggetto:
WEIGHT GLUTENIN SUBUNITS; CROSS-LINKED NETWORKS; VISCOELASTIC PROPERTIES; BREADMAKING QUALITY; COOKING QUALITY; PROTEIN-CONTENT; SPAGHETTI; BEHAVIOR; FLOURS;
Keywords:
durum wheat; cultivar; Mixograph; stress relaxation; dough rheology; pasta-making quality; bread-making quality;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
41
Recensione:
Indirizzi per estratti:
Indirizzo: Rao, VK Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA Cornell Univ Ithaca NY USA 14853 t Food Sci, Ithaca, NY 14853 USA
Citazione:
V.K. Rao et al., "Stress-relaxation properties of Mixograph semolina-water doughs from durumwheat cultivars of variable strength in relation to mixing characteristics, bread- and pasta-making performance", J CEREAL SC, 34(2), 2001, pp. 215-232

Abstract

Stress-relaxation behaviours of Mixograph semolina-water doughs prepared from Canadian durum wheat cultivars with diverse gluten strength were investigated and related to mixing characteristics, large deformation properties,and bread- and pasta-making quality. Semolina from 'strong' (S) and 'moderately strong' (MS) durum wheat cultivars required a longer Mixograph mixingtime (4-5 min) and higher work input (140-196 Arbitrary Units) to mix to peak dough resistance (PDR) than 'weak' (W) and 'very weak' (VW) durum cultivars (2-3 min and 80 117 AU). Extensigraph maximum resistance to extension (R-max/E ratio) and Alveograph P/L (tenacity to length ratio) values were higher for doughs from S cultivars than for MS, W, and VW cultivars. Doughs from S cultivars exhibited higher storage modulus (G ') and lower tan deltavalues at all frequencies. and slower rates of stress relaxation as compared to MS, W, and VW cultivars. Stress relaxation (times to relax 50% (t(50)) and 75% (t(75)) of initial stress) indicated that stronger doughs, which had higher proportions of glutenins, took longer to reach these iso-relaxation states, regardless of their initial relaxation modulus value. The parameters t(50) and t(75) were also strongly correlated with dough mixing properties. Extensigraph R-max/E. Alveograph P/L, mixing energy, mixing time andloaf volume obtained by a long and a short bread-making process. However, for S cultivars loaf-volume was 10 to 20% lower than that expected of breadwheat of comparable protein content. Stress relaxation data demonstrated no simple correlation to pasta cooking quality indicating that stronger gluten did not translate into a superior pasta cooking, quality. Results are interpreted it) the context of multimodal networks and transient networks with reversible crosslinks. (C) 2001 Academic Press.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 07/07/20 alle ore 06:24:03