Journal
FOOD HYDROCOLLOIDS
Volume 25, Issue 7, Pages 1744-1750Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2011.03.017
Keywords
Gluten-free; Whey protein; Mesoscopic; Disulphide
Categories
Funding
- Graduate School VLAG
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Wheat dough has unique properties for bread making due to its elastic and strain hardening behaviour. A mesoscopically structured whey protein particle system possesses those elastic and strain hardening properties when mixed with starch to a certain extent. However, the extensibility is lower and the particles are more stable than gluten particles upon kneading, probably due to a too high degree of internal crosslinking. This study describes the relation between the number of disulphide bonds of a mesoscopic whey protein particle suspension blocked by NEM treatment and the resulting properties of a dough and bread prepared with that suspension. This study shows that the properties of the particle network are influenced by the ability to form disulphide bonds. Our study shows that a certain amount of disulphide bonds is essential, but too many disulphide bonds can lead to too stiff dough and poorer bread properties. (C) 2011 Elsevier Ltd. All rights reserved.
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