Affiliation:
1. Zhengzhou University of Light Industry
Abstract
Biaxial extensional viscosity of the doughs prepared from gluten and wheat starch at six ratios and from gluten and starch of different sources at a fixed ratio was determined in this work. The doughs containing more starch have lower viscosity. Increasing starch from 60% to 80% gives a marked increase in viscosity. The viscosity of the doughs containing foxtail millet starch and potato starch is much higher than that of the doughs containing corn and wheat starches. Both amount and type of starch are important for the biaxial extensional viscosity of dough, while the size of starch is not a vital factor.
Publisher
Trans Tech Publications, Ltd.
Reference13 articles.
1. B. J. Dobraszczyk and M. P. Morgenstern: J Cereal Sci., 38 (2003), 229–245.
2. E. B. Bagley, D. D. Christianson and J. A. Martindale: J Texture Stud., 19 (1988), 289–305.
3. A. M. Janssen, T. van Vliet and J. M. Vereijken: J Cereal Sci., 23 (1996), 19–31.
4. V. Stojceska, F. Butler, E. Gallagher and D. Keehan: J Food Eng., 83 (2007), 475–482.
5. K. E. Petrofsky and R. C. Hoseney: Cereal Chem., 72(l995), 53–58.