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Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics
Author(s) -
Aamodt A.,
Magnus E.M.,
FÆRGESTAD E.M.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb05747.x
Subject(s) - ascorbic acid , food science , hearth , gluten , chemistry , glutenin , tartaric acid , wheat flour , materials science , biochemistry , metallurgy , protein subunit , citric acid , gene
The effects of protein quality, protein content, ascorbic acid, diacetyl tartaric acid ester of monoglyc‐erides (DATEM), and their interactions on dough rheology and hearth bread properties were studied by size‐exclusion fast protein liquid chromatography, Kieffer Dough & Gluten Extensibility Rig, and small‐scale baking of hearth loaves. The effect of protein content was either positive or negative on hearth loaf characteristics, form ratio, and area, depending on the amount of the largest glutenin polymers in the flour. Ascorbic acid brought out the potential in the wheat flour known as protein quality. Ascorbic acid and DATEM strengthened the doughs and improved hearth bread characteristics.