Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars.
bread
dough morphology
gluten network
rheology
sodium reduction
sticky dough phenomenon
water properties
Journal
Journal of texture studies
ISSN: 1745-4603
Titre abrégé: J Texture Stud
Pays: England
ID NLM: 0252052
Informations de publication
Date de publication:
10 2020
10 2020
Historique:
received:
08
02
2020
revised:
30
03
2020
accepted:
06
04
2020
pubmed:
19
4
2020
medline:
15
9
2021
entrez:
19
4
2020
Statut:
ppublish
Résumé
In bread, NaCl plays a number of roles including improving flavor, functionality, dough handling, and prevention of sticky dough. Its reduction can create significant processing challenges. As such, the dough handling properties for four wheat cultivars (Pembina, Roblin, McKenzie, and Harvest) were investigated as a function of NaCl (0-4%) level. In terms of dough rheology, both cultivar and NaCl level were significant factors. The maximum deformation (J
Substances chimiques
Water
059QF0KO0R
Sodium Chloride
451W47IQ8X
Glutens
8002-80-0
Starch
9005-25-8
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
766-778Subventions
Organisme : CIHR
Pays : Canada
Informations de copyright
© 2020 Wiley Periodicals LLC.
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