Properties of soft wheat flour dough containing structured lipid

K. K. Agyare; Y. L. Xiong; K. Addo; C. C. Akoh

Properties of soft wheat flour dough containing structured lipid

K. K. Agyare, Y. L. Xiong, K. Addo, C. C. Akoh

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

29 Scopus citations

Abstract

The effect of substituting canola oil/caprylic acid structured lipid for shortening (at 0%, 25%, 50%, 75%, and 100% levels) on the viscoelastic and thermal properties of soft wheat flour dough (28.4% total lipid, 43% moisture) was determined using dynamic rheological and differential scanning calorimetry tests. Ambient frequency scans produced higher G″ (loss modulus) and G′ (storage modulus) values at increasing frequencies. Temperature scans revealed rapid G″ and G′ increases for dough heated to above 56°C, apparently because of starch gelatinization. Three differential scanning calorimetry endothermic peaks were observed at 54°C, 69°C, and 93°C, which were attributed to shortening transition and gelatinization of starch granules.

Original language	English
Pages (from-to)	E297-E302
Journal	Journal of Food Science
Volume	69
Issue number	7
State	Published - Sep 2004

Keywords

Dynamic rheology
Flour dough
Structured lipid
Thermal properties
Viscoelasticity

ASJC Scopus subject areas

Food Science

Cite this

@article{4e23b77d4ccc4bfb9241e9b1ede8e7ea,

title = "Properties of soft wheat flour dough containing structured lipid",

abstract = "The effect of substituting canola oil/caprylic acid structured lipid for shortening (at 0%, 25%, 50%, 75%, and 100% levels) on the viscoelastic and thermal properties of soft wheat flour dough (28.4% total lipid, 43% moisture) was determined using dynamic rheological and differential scanning calorimetry tests. Ambient frequency scans produced higher G″ (loss modulus) and G′ (storage modulus) values at increasing frequencies. Temperature scans revealed rapid G″ and G′ increases for dough heated to above 56°C, apparently because of starch gelatinization. Three differential scanning calorimetry endothermic peaks were observed at 54°C, 69°C, and 93°C, which were attributed to shortening transition and gelatinization of starch granules.",

keywords = "Dynamic rheology, Flour dough, Structured lipid, Thermal properties, Viscoelasticity",

author = "Agyare, {K. K.} and Xiong, {Y. L.} and K. Addo and Akoh, {C. C.}",

year = "2004",

month = sep,

language = "English",

volume = "69",

pages = "E297--E302",

number = "7",

}

TY - JOUR

T1 - Properties of soft wheat flour dough containing structured lipid

AU - Agyare, K. K.

AU - Xiong, Y. L.

AU - Addo, K.

AU - Akoh, C. C.

PY - 2004/9

Y1 - 2004/9

N2 - The effect of substituting canola oil/caprylic acid structured lipid for shortening (at 0%, 25%, 50%, 75%, and 100% levels) on the viscoelastic and thermal properties of soft wheat flour dough (28.4% total lipid, 43% moisture) was determined using dynamic rheological and differential scanning calorimetry tests. Ambient frequency scans produced higher G″ (loss modulus) and G′ (storage modulus) values at increasing frequencies. Temperature scans revealed rapid G″ and G′ increases for dough heated to above 56°C, apparently because of starch gelatinization. Three differential scanning calorimetry endothermic peaks were observed at 54°C, 69°C, and 93°C, which were attributed to shortening transition and gelatinization of starch granules.

AB - The effect of substituting canola oil/caprylic acid structured lipid for shortening (at 0%, 25%, 50%, 75%, and 100% levels) on the viscoelastic and thermal properties of soft wheat flour dough (28.4% total lipid, 43% moisture) was determined using dynamic rheological and differential scanning calorimetry tests. Ambient frequency scans produced higher G″ (loss modulus) and G′ (storage modulus) values at increasing frequencies. Temperature scans revealed rapid G″ and G′ increases for dough heated to above 56°C, apparently because of starch gelatinization. Three differential scanning calorimetry endothermic peaks were observed at 54°C, 69°C, and 93°C, which were attributed to shortening transition and gelatinization of starch granules.

KW - Dynamic rheology

KW - Flour dough

KW - Structured lipid

KW - Thermal properties

KW - Viscoelasticity

UR - http://www.scopus.com/inward/record.url?scp=4744342643&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=4744342643&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:4744342643

SN - 0022-1147

VL - 69

SP - E297-E302

JO - Journal of Food Science

JF - Journal of Food Science

IS - 7

ER -

Properties of soft wheat flour dough containing structured lipid

Abstract

Keywords

ASJC Scopus subject areas

Other files and links

Fingerprint

Cite this