The effect of water on lipid binding in doughs mixed to low work levels

Autor:	P. S. Wood, N. W. R. Daniels, R. N. Greenshields
Rok vydání:	2007
Předmět:	chemistry.chemical_classification Moisture fungi Wheat flour food and beverages Gluten Industrial and Manufacturing Engineering Differential scanning calorimetry chemistry Lipid binding Bound water Food science Water content Food Science
Zdroj:	International Journal of Food Science & Technology. 7:183-189
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1972.tb01653.x
Popis:	Summary Wheat flour doughs of various moisture contents were mixed to low work levels. It was shown that there was a critical moisture content below which mechanical work does not induce lipid binding. The onset of gluten development occurs at a similar moisture content. The quantity of bound water in doughs was determined by differential scanning calorimetry. It was shown that work caused no significant change in the amount of bound water in the doughs.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b4a28aaf5ddc14e46e6d59ad48a9d957 https://doi.org/10.1111/j.1365-2621.1972.tb01653.x Zobrazit plný text záznamu Plný text