Effect of flour quality, ascorbic acid, and DATEM on dough rheological parameters and hearth loaves characteristics

Published 2003

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Publication details

Journal : Journal of Food Science , vol. 68 , p. 2201–2210–10 , 2003

International Standard Numbers :
Printed : 0022-1147
Electronic : 1750-3841

Publication type : Academic article

Contributors : Aamodt, Anette; Magnus, Ellen Merethe; Mosleth, Ellen F.

Issue : 7

Links :
DOI : doi.org/10.1111/j.1365-2621.20...

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

The effects of protein quality, protein content, ascorbic acid, diacetyl tartaric acid ester of monoglycerides (DATEM), and their interactions on dough rheology and hearth bread properties were studied by size-exclusion fast protein liquid chromatography, Kieffer Dough & Gluten Extensibility Rig, and small-scale baking of hearth loaves. The effect of protein content was either positive or negative on hearth loaf characteristics, form ratio, and area, depending on the amount of the largest glutenin polymers in the flour. Ascorbic acid brought out the potential in the wheat flour known as protein quality. Ascorbic acid and DATEM strengthened the doughs and improved hearth bread characteristics.

Contacts:

Ellen F. Mosleth

Senior Scientist