A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality
A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality
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DOI：
10.1016/j.jcs.2015.10.009
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发表时间：
2015-11-01
影响因子：
3.8
通讯作者：
Pena, Roberto Javier
中科院分区：
文献类型：
--
作者：
Guzman, Carlos;Posadas-Romano, Gabriel;Pena, Roberto Javier
水对于面筋粘弹性的发展是必需的，并且在混合和烘焙过程中发生的所有类型的化学反应中起着重要作用。因此，了解所有化学成分的性质并关注它们在确定吸水性方面的影响，对于可靠地评价面粉的面包性能及其面包性能至关重要。本研究以水、乳酸、碳酸钠和蔗糖四种不同溶剂的溶剂保留能力为基础，建立了混合机、肺泡机和面包制作的新吸水标准（UNIFABS）。开发UNIFABS是为了对三种方法有一个共同的吸水标准，以满足受蛋白质和多糖共同影响的吸水能力。UNIFABS改进了面团混合和粘弹性参数的评估，以及Mixograph和Alveograph在预测和选择面包质量育种计划中的价值。(C) 2015 Elsevier Ltd.版权所有。
Water is necessary for the development of gluten viscoelastic properties and plays an important role in all types of chemical reactions that occur during mixing and baking. Therefore, understanding the nature of all chemical constituents and paying attention to their effects in determining water absorption is crucial for reliable evaluation of the flour bread-making properties and its bread-making performance. In this study, a new standard water absorption criteria (UNIFABS) for Mixograph, Alveograph and bread-making was developed based on the solvent retention capacity of four different solvents: water, lactic acid, sodium carbonate and sucrose. The UNIFABS was developed in order to have a common water absorption criteria for the three methods that satisfies the water absorption capacity as influenced concomitantly by proteins and polysaccharides. The UNIFABS improves the assessment of dough mixing and viscoelastic parameters, and the value of both, Mixograph and Alveograph, in predicting and selecting for bread-making quality in breeding programs. (C) 2015 Elsevier Ltd. All rights reserved.