Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours
Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents....
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Bucsella, Blanka [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2016 |
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| Rechteinformationen: |
Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. |
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| Schlagwörter: |
|---|
| Übergeordnetes Werk: |
Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 190(2016), Seite 990-996 |
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| Übergeordnetes Werk: |
volume:190 ; year:2016 ; pages:990-996 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.foodchem.2015.06.073 |
|---|
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OLC1970630221 |
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| 520 | |a Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. | ||
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10.1016/j.foodchem.2015.06.073 doi PQ20160719 (DE-627)OLC1970630221 (DE-599)GBVOLC1970630221 (PRQ)c1304-7fcfbc3e43ef12b8fdad734cc5c1be70b9a89c35d6003972fa894ce0df7a97b00 (KEY)0039580320160000190000000990comparisonoftheeffectsofdifferentheattreatmentproc DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Bucsella, Blanka verfasserin aut Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Triticum - chemistry Bread - analysis Flour - analysis Takács, Ágnes oth Vizer, Viktoria oth Schwendener, Urs oth Tömösközi, Sándor oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 190(2016), Seite 990-996 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:190 year:2016 pages:990-996 http://dx.doi.org/10.1016/j.foodchem.2015.06.073 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26213066 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 190 2016 990-996 |
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10.1016/j.foodchem.2015.06.073 doi PQ20160719 (DE-627)OLC1970630221 (DE-599)GBVOLC1970630221 (PRQ)c1304-7fcfbc3e43ef12b8fdad734cc5c1be70b9a89c35d6003972fa894ce0df7a97b00 (KEY)0039580320160000190000000990comparisonoftheeffectsofdifferentheattreatmentproc DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Bucsella, Blanka verfasserin aut Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Triticum - chemistry Bread - analysis Flour - analysis Takács, Ágnes oth Vizer, Viktoria oth Schwendener, Urs oth Tömösközi, Sándor oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 190(2016), Seite 990-996 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:190 year:2016 pages:990-996 http://dx.doi.org/10.1016/j.foodchem.2015.06.073 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26213066 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 190 2016 990-996 |
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10.1016/j.foodchem.2015.06.073 doi PQ20160719 (DE-627)OLC1970630221 (DE-599)GBVOLC1970630221 (PRQ)c1304-7fcfbc3e43ef12b8fdad734cc5c1be70b9a89c35d6003972fa894ce0df7a97b00 (KEY)0039580320160000190000000990comparisonoftheeffectsofdifferentheattreatmentproc DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Bucsella, Blanka verfasserin aut Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Triticum - chemistry Bread - analysis Flour - analysis Takács, Ágnes oth Vizer, Viktoria oth Schwendener, Urs oth Tömösközi, Sándor oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 190(2016), Seite 990-996 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:190 year:2016 pages:990-996 http://dx.doi.org/10.1016/j.foodchem.2015.06.073 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26213066 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 190 2016 990-996 |
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10.1016/j.foodchem.2015.06.073 doi PQ20160719 (DE-627)OLC1970630221 (DE-599)GBVOLC1970630221 (PRQ)c1304-7fcfbc3e43ef12b8fdad734cc5c1be70b9a89c35d6003972fa894ce0df7a97b00 (KEY)0039580320160000190000000990comparisonoftheeffectsofdifferentheattreatmentproc DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Bucsella, Blanka verfasserin aut Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Triticum - chemistry Bread - analysis Flour - analysis Takács, Ágnes oth Vizer, Viktoria oth Schwendener, Urs oth Tömösközi, Sándor oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 190(2016), Seite 990-996 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:190 year:2016 pages:990-996 http://dx.doi.org/10.1016/j.foodchem.2015.06.073 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26213066 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 190 2016 990-996 |
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Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours |
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Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours |
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Bucsella, Blanka |
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10.1016/j.foodchem.2015.06.073 |
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comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours |
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Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours |
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Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. |
| abstractGer |
Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. |
| abstract_unstemmed |
Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. |
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Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours |
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Takács, Ágnes Vizer, Viktoria Schwendener, Urs Tömösközi, Sándor |
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