![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Effect of surfactant gels on dough rheological characteristics and quality of bread.
Azizi, M. H. and Venkateswara Rao, G. (2004) Effect of surfactant gels on dough rheological characteristics and quality of bread. Critical Reviews in Food Science and Nutrition, 44 (7/8). pp. 545-552.
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Critical_Reviews_in_Food_Science_and_Nutrition,_44_545-552_(2004).pdf Restricted to Registered users only Download (101kB) |
Abstract
Sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM), glycerol monostearate (GMS) and distilled glycerol monstearate (DGMS) surfactant gels were made with water and varying shortening contents. The effect of these gels on dough rheological characteristics and quality of bread was investigated. Overall, the surfactant gels improved the farinograph and extensograph characteristics of wheat flour, but the improvement reduced to some extent with the presence of shortening in the gels. Alveograph data indicated that dough properties improved with the addition of surfactant gels. Shortening in gels showed varying influence on the dough alveograph properties of wheat flour. The results indicated that the surfactant gels changed the rapid visco analyzer characteristics of wheat flour, and the presence of shortening in gels further altered the characteristics. All surfactant gels improved the vol., specific vol., texture and overall quality scores of bread, but the improvement varied for different surfactants. By increasing the addition of shortening in gels, though the quality characteristics further improved, the response to surfactants reduced by increasing shortening content. AA
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | bread, gel, rheological properties, surfactant |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 26 Nov 2008 09:25 |
| Last Modified: | 16 May 2012 06:54 |
| URI: | http://ir.cftri.res.in/id/eprint/4043 |
Actions (login required)
 |
View Item |