Data/hora: 19/06/2024 05:01:01

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 23/11/1998
Data da última atualização: | 23/11/1998
Autoria: | WATANABE, E.; BELL, A. E.; BROCKWAY, B. E.
Título: | The effect of protein disulphide isomerase on dough rheology assessed by fundamental and empirical testing.
Ano de publicação: | 1998
Fonte/Imprenta: | Food Chemistry, v. 61, n. 4, p. 481-486, 1998.
Idioma: | Inglês
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.
Palavras-Chave: | Massa alimenticia; Reologia.
Categoria do assunto: | --
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (993-1) - UPC - AP - -- - 0012/98 -  - 1998.00255 - DIS