HEATING OF WHEAT .1. LOAD-EXTENSION TESTS WITH DOUGH AND GLUTEN

Authors
KIEFFER R BELITZ HD
Citation
R. Kieffer et Hd. Belitz, HEATING OF WHEAT .1. LOAD-EXTENSION TESTS WITH DOUGH AND GLUTEN, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 196(5), 1993, pp. 441-445
Citations number
18
Categorie Soggetti
Food Science & Tenology
Journal title
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung → ACNP
ISSN journal
00443026
Volume
196
Issue
5
Year of publication
1993
Pages
441 - 445
Database
ISI
SICI code
0044-3026(1993)196:5<441:HOW.LT>2.0.ZU;2-0
Abstract
Kernels of different wheat varieties (20% water) were heated at 50-65- degrees-C for 6 min and then milled. The flours were separated into st arch, gluten and water-soluble components. The fractions from untreate d kernels were heated separately and recombined. Doughs from treated k ernels exhibited an increase in resistance and a decrease in extensibi lity in load-extension tests. It could be shown that changes in the gl uten proteins are responsible for these effects.