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
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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 -