| Autor: |
Hicsasmaz Z; Institute of Food Science, 151 Stocking Hall, Cornell University, Ithaca, New York 14853, USA. zk26@cornell.edu, Dogan E, Chu C, Rizvi SS |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of agricultural and food chemistry [J Agric Food Chem] 2003 Oct 08; Vol. 51 (21), pp. 6191-7. |
| DOI: |
10.1021/jf034142z |
| Abstrakt: |
Yeast-leavened dough processing is semicontinuous due to the requirement for fermentation at constant temperature and humidity. Also, new regulations on the emission of alcohols are becoming burdensome on the baking industry. Extrusion processing of dough with supercritical carbon dioxide (SC-CO(2)) is envisioned to alleviate emission problems and to decrease production time by eliminating fermentation. A bread dough formulation with 50% (w/w) moisture was leavened by injecting 1.5% (w/w) SC-CO(2) in a twin-screw extruder at 37 degrees C. Specific mechanical energy input was 260 kJ/kg. The operating apparent shear rate range was 60-260 s(-1). SCFX-leavened dough density (420-430 kg/m(3)) was in good agreement with values reported for similar doughs. The flow behavior index, obtained by an on-line slit rheometer, was 0.49 for the nonleavened control and 0.63 for the SCFX-leavened dough. Apparent viscosity of the SCFX-leavened dough varied from 37 to 23 Pa-s. This new continuous process offers attractive possibilities for industrial applications if further developed. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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