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| 15. |  | LEMOS, S.; BENASSI, V. T.; WATANABE, E. Estudo da formulacao de pao de forma "light". In: CONGRESSO BRASILEIRO DE CIENCIA E TECNOLOGIA DE ALIMENTOS, 17., 2000, Fortaleza, CE. Livro de resumos... Fortaleza: SBCTA, 2000. v.4, p.11.140, 2000.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
23/11/1998 |
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Data da última atualização: |
23/11/1998 |
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Autoria: |
WATANABE, E.; BELL, A. E.; BROCKWAY, B. E. |
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Título: |
The effect of protein disulphide isomerase on dough rheology assessed by fundamental and empirical testing. |
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Ano de publicação: |
1998 |
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Fonte/Imprenta: |
Food Chemistry, v. 61, n. 4, p. 481-486, 1998. |
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Idioma: |
Inglês |
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Conteúdo: |
Fudamental rheological tests were carried out wheat flour dough containing protein disuphide isomerase. (PDI), E.C. 5.4.1.) and compared with their respective controls. The controlled stress Rheometer (CSR) and dynamic mechanical thermal analyzer (DMTA) we used. Results from these instrumental tests which are essentially non-destructive were compared with results obtained when using a traditional extensometer. The possibility of PDI duplicating the effect of potassium bromate was evaluated. Fundamental testing providede more information about the structure of the dough when used under a wide range of different testing conditions. The extensometer, under the conditions used in this work, was better than the CSR and the DMTA for showing the effect of PDI (50 ppm, flour basis), which seemed to make the dough more elastic the longer the resting time. although the effect was basically the same as that produced by potassium bromate, it was not of the same magnitude. |
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Palavras-Chave: |
Massa alimenticia; Reologia. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01469naa a2200169 a 4500
001 1410446
005 1998-11-23
008 1998 bl uuuu u00u1 u #d
100 1 $aWATANABE, E.
245 $aThe effect of protein disulphide isomerase on dough rheology assessed by fundamental and empirical testing.
260 $c1998
520 $aFudamental rheological tests were carried out wheat flour dough containing protein disuphide isomerase. (PDI), E.C. 5.4.1.) and compared with their respective controls. The controlled stress Rheometer (CSR) and dynamic mechanical thermal analyzer (DMTA) we used. Results from these instrumental tests which are essentially non-destructive were compared with results obtained when using a traditional extensometer. The possibility of PDI duplicating the effect of potassium bromate was evaluated. Fundamental testing providede more information about the structure of the dough when used under a wide range of different testing conditions. The extensometer, under the conditions used in this work, was better than the CSR and the DMTA for showing the effect of PDI (50 ppm, flour basis), which seemed to make the dough more elastic the longer the resting time. although the effect was basically the same as that produced by potassium bromate, it was not of the same magnitude.
653 $aMassa alimenticia
653 $aReologia
700 1 $aBELL, A. E.
700 1 $aBROCKWAY, B. E.
773 $tFood Chemistry$gv. 61, n. 4, p. 481-486, 1998.
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