HEATING OF WHEAT .2. RHEOLOGICAL AND BAKING BEHAVIOR, CHANGES IN OSBORNE FRACTIONS

Authors
KIEFFER R KIM JJ BELITZ HD
Citation
R. Kieffer et al., HEATING OF WHEAT .2. RHEOLOGICAL AND BAKING BEHAVIOR, CHANGES IN OSBORNE FRACTIONS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 196(6), 1993, pp. 526-531
Citations number
9
Categorie Soggetti
Food Science & Tenology
Journal title
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung → ACNP
ISSN journal
00443026
Volume
196
Issue
6
Year of publication
1993
Pages
526 - 531
Database
ISI
SICI code
0044-3026(1993)196:6<526:HOW.RA>2.0.ZU;2-D
Abstract
Dough from heated wheat kernels (45 75-degrees-C/6 min, 20% water cont ent) were examined by capillary viscosimetry and by a micro-baking tes t. Both methods showed an increase in gluten strength. Osborne fractio nation of the proteins showed a shift of albumins/globulins to the res idual protein. Load-extension tests and calorimetric measurements with heat-treated gluten led to the conclusion that changes in protein con formation are responsible for the increase in gluten strength.