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Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability

✍ Scribed by Kamal Kansou, Hubert Chiron, Guy Della Valle…

Book ID
120893400
Publisher
Springer-Verlag
Year
2012
Tongue
English
Weight
752 KB
Volume
6
Category
Article
ISSN
1935-5130

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Proteins dispersible in 3~-urea increased from about 65 to 85 % during mixing of dough in Farinograph. The increase was positively correlated with length of mixing. Protein dispersibility was highest in doughs mixed with five-fold excess potassium iodate, and was lowest in flours. Intermediate amou