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The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs
Joint Authors
Piga, Antonio
Secchi, Nicola
Fadda, Costantino
Piccinini, Massimo
Pinna, Ivo
Catzeddu, Pasquale
Fois, Simonetta
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-02-13
Country of Publication
Egypt
No. of Pages
8
Abstract EN
Two types of ovine whey powder, with different protein content, were added at increasing substitution rates to two types of semolina, one with strong and tenacious gluten and the other with weak and sticky gluten.
For each dough the optimum mixing time and hydration level were calculated using the consistograph.
The whey powder negatively affected the leavening volume of all doughs, at all percentages except the lowest one (5%), mainly because of its effects on the elastic component of gluten as measured with a stress relaxation test.
Differences of the secondary structure of gluten proteins among samples were investigated by analyzing the amide I band in the Fourier transform infrared spectra of the dough.
Weak and strong semolina showed a different relative percentage of α-helix, random coil, and β-sheet structures.
The longer mixing times for dough formation when using semolina with strong gluten led to an increase in α-helices and random coils, which caused a worse leavening performance than the weak-gluten semolina.
American Psychological Association (APA)
Secchi, Nicola& Fadda, Costantino& Piccinini, Massimo& Pinna, Ivo& Piga, Antonio& Catzeddu, Pasquale…[et al.]. 2018. The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1185069
Modern Language Association (MLA)
Secchi, Nicola…[et al.]. The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs. Journal of Food Quality No. 2018 (2018), pp.1-8.
https://search.emarefa.net/detail/BIM-1185069
American Medical Association (AMA)
Secchi, Nicola& Fadda, Costantino& Piccinini, Massimo& Pinna, Ivo& Piga, Antonio& Catzeddu, Pasquale…[et al.]. The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1185069
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185069