Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality.

Bread / analysis Flour / analysis Food Handling Glutens / chemistry Hardness Sodium Chloride / chemistry Triticum / chemistry Water / chemistry
Alternative salts Bread Dough Lyotropic series Rheology Salt reduction Stickiness Water association

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Aug 2020
Historique:
received: 14 05 2019
revised: 22 12 2019
accepted: 13 03 2020
pubmed: 24 3 2020
medline: 16 7 2020
entrez: 24 3 2020
Statut: ppublish

Résumé

The influence of select salts from the lyotropic series (NH

Identifiants

DOI: 10.1016/j.foodchem.2020.126615 PMID: 32203834
pubmed: 32203834
pii: S0308-8146(20)30477-5
doi: 10.1016/j.foodchem.2020.126615
pii:
doi:

Substances chimiques

Water 059QF0KO0R
Sodium Chloride 451W47IQ8X
Glutens 8002-80-0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

126615

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Nicole A Avramenko (NA)

Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.

Erin J Hopkins (EJ)

Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.

Pierre Hucl (P)

Crop Development Centre, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.

Martin G Scanlon (MG)

Department of Food and Human Nutritional Sciences, 209 Human Ecology Building, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.

Michael T Nickerson (MT)

Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada. Electronic address: Michael.Nickerson@usask.ca.

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Classifications MeSH

questionsmedicales.fr › Aliments et boissons › Aliments › Pain › Effect of salts from the lyotropic series on...
questionsmedicales.fr › Aliments et boissons › Aliments › Farine › Effect of salts from the lyotropic series on...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › Effect of salts from the lyotropic series on...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Protéines végétales › Protéines de stockage des graines › Prolamines › Glutens › Effect of salts from the lyotropic series on...
questionsmedicales.fr › Phénomènes physiques › Phénomènes mécaniques › Dureté › Effect of salts from the lyotropic series on...
questionsmedicales.fr › Produits chimiques inorganiques › Composés du sodium › Chlorure de sodium › Effect of salts from the lyotropic series on...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Poaceae › Triticum › Effect of salts from the lyotropic series on...
questionsmedicales.fr › Produits chimiques inorganiques › Composés de l'oxygène › Oxydes › Eau › Effect of salts from the lyotropic series on...