A novel method to prepare gluten-free dough using a meso-structured whey protein particle system
| Autor: | Rob J. Hamer, Pascalle J.M. Pelgrom, Atze Jan van der Goot, Remko M. Boom, Lieke E. van Riemsdijk |
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| Rok vydání: | 2011 |
| Předmět: |
Whey protein
formulations Materials science Starch microstructure Biochemistry Suspension (chemistry) chemistry.chemical_compound fluids and secretions Levensmiddelenchemie hydrocolloids Food Process Engineering VLAG Farinograph chemistry.chemical_classification Chromatography Food Chemistry behavior food and beverages simple shear bread quality Gluten rheological properties chemistry Chemical engineering Plant protein flow Particle Gluten free Food Science |
| Zdroj: | Journal of Cereal Science, 53(1), 133-138 Journal of Cereal Science 53 (2011) 1 |
| ISSN: | 0733-5210 |
| DOI: | 10.1016/j.jcs.2010.11.003 |
| Popis: | This paper presents a novel concept for making an elastic dough using a structured protein suspension. The idea behind it is based on the hypothesis that a number of gluten properties originate from a particle structure present in the gluten network. Three different mesoscopically structured whey protein suspensions were produced: whey protein aggregates, a whey protein cold set gel and whey protein particles. Dough mixtures or batters were prepared by mixing the structured protein particle suspension with starch. Farinograph curves, small and large deformation experiments showed that the presence of a mesoscopic protein structure had a large impact on the properties of gluten-free starch mixtures. The whey protein that was structured into a mesoscopic particle suspension changed the starch mixture from a liquid into a cohesive material, having strain hardening properties. |
| Databáze: | OpenAIRE |
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