TY - JOUR
T1 - Effect of structured lipid on alveograph characteristics, baking and textural qualities of soft wheat flour
AU - Agyare, K. K.
AU - Addo, K.
AU - Xiong, Y. L.
AU - Akoh, C. C.
PY - 2005/11
Y1 - 2005/11
N2 - The effect of substituting canola oil/caprylic acid structured lipid (SL) for partially hydrogenated shortening (at 0, 25, 50, 75, and 100% levels) on the rheology of soft wheat flour dough (28.4% total lipid on flour weight basis, 43% moisture) was determined using the Alveograph. The effect of SL substitution on baking and textural qualities of sugar-snap cookies was also investigated. Addition of shortening to soft wheat flour dough resulted in a significant (P<0.05) decrease in dough resistance to deformation (P), dough extensibility (L), and dough baking strength (W), suggesting a less developed gluten network. SL substitution for shortening did not affect P and W. The cookies incorporating SL (50 and 75% SL substitution) were similar (P<0.05) to the shortening control cookies in both baking and textural qualities, but exhibited some baking and textural quality differences at the 25 and 100% SL substitution levels. Correlations (P<0.05) were found between some Alveograph characteristics, and baking and textural qualities.
AB - The effect of substituting canola oil/caprylic acid structured lipid (SL) for partially hydrogenated shortening (at 0, 25, 50, 75, and 100% levels) on the rheology of soft wheat flour dough (28.4% total lipid on flour weight basis, 43% moisture) was determined using the Alveograph. The effect of SL substitution on baking and textural qualities of sugar-snap cookies was also investigated. Addition of shortening to soft wheat flour dough resulted in a significant (P<0.05) decrease in dough resistance to deformation (P), dough extensibility (L), and dough baking strength (W), suggesting a less developed gluten network. SL substitution for shortening did not affect P and W. The cookies incorporating SL (50 and 75% SL substitution) were similar (P<0.05) to the shortening control cookies in both baking and textural qualities, but exhibited some baking and textural quality differences at the 25 and 100% SL substitution levels. Correlations (P<0.05) were found between some Alveograph characteristics, and baking and textural qualities.
KW - Cookies
KW - Rheology
KW - Structured lipid
KW - Wheat flour
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U2 - 10.1016/j.jcs.2005.03.008
DO - 10.1016/j.jcs.2005.03.008
M3 - Article
AN - SCOPUS:26244459790
SN - 0733-5210
VL - 42
SP - 309
EP - 316
JO - Journal of Cereal Science
JF - Journal of Cereal Science
IS - 3
ER -