Premium
Dough and Hearth Bread Characteristics Influenced by Protein Composition, Protein Content, DATEM, and Their Interactions
Author(s) -
Aamodt Anette,
Magnus Ellen M.,
Hollung Kristin,
Uhlen Anne K.,
Færgestad Ellen M.
Publication year - 2005
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.1365-2621.2005.tb07128.x
Subject(s) - food science , chemistry , composition (language) , diacetyl , rheology , tartaric acid , high protein , materials science , philosophy , linguistics , composite material , citric acid
The effects of protein composition, protein content, diacetyl tartaric acid ester of monoglycerides (DATEM), and their interaction on dough and bread characteristics were studied by small‐ and pilot‐scale hearth bread baking, dough rheological testing using the Kieffer extensibility rig, and size distribution of proteins. Protein composition had the largest influence on dough and bread characteristics. There was interaction effect between protein quality and protein content on dough behavior. High percentage of sodium dodecyl sulfate‐unextractable polymeric proteins in flours gave large area and good form ratio. Increased ratio between monomeric and polymeric proteins resulted in decreased form ratio. Addition of DATEM altered the rheological behavior of the dough and the bread‐making performance. The effect was, however, small compared with the effect of the protein composition.