Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins
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Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Changes in large amplitude oscillatory shear (LAOS) were used to compare the dough strength and resilience during aging at 4 degrees C and 25 degrees C for hard wheat soft wheat and semolina (from durum wheat) flour doughs (from t = 0 to t = 108h). All dough samples aged at 25 degrees C showed a transition from strain stiffening to strain softening behavior. The critical strain was highest for semolina dough which showed the most solid-like viscoelastic behavior due to the higher protein content with the best protein quality. FTIR spectra indicated that beta-sheet, beta-turn and alpha-helix structures of each dough sample were affected differently due to aging process at 4 degrees C and 25 degrees C. Aging increased beta-sheet content of the protein fraction in semolina and soft wheat dough and decreased it in hard wheat dough. Aging at higher temperature caused a significant increase in alpha-helix structure of only hard wheat dough sample while a decrease in beta-turn structures of hard and soft wheat dough samples. With the combined effect of aging time and temperature, high molecular weight to low molecular weight ratio (HMW/ LMW) ratios decreased for all dough samples especially at room temperature compared to aging at 4 degrees C.
Açıklama
Anahtar Kelimeler
Soft wheat flour dough, Hard wheat flour dough, Semolina dough, LAOS, FTIR, SDS-PAGE
Kaynak
Journal Of Food Engineering
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
301
