首页> 外文学位 >Effect of a monoacyl-glycerol structured shortening alternative on wheat dough rheology, starchpasting, and structural features of wheat proteins .

【24h】

Effect of a monoacyl-glycerol structured shortening alternative on wheat dough rheology, starchpasting, and structural features of wheat proteins .

机译：单酰基甘油结构化起酥油替代物对小麦面团流变性，淀粉糊化和小麦蛋白质结构特征的影响。

获取原文

获取原文并翻译 | 示例

页面导航

摘要
著录项
相似文献
相关主题

摘要

This thesis investigates the interaction of monoacyglycerol-stabilized oil in water emulsion (MAG gel) at various addition levels with flour and its components in comparison to a mixture of its unstructured components and commercial lipids. The MAG gel was developed as a shortening alternative to eliminate trans and decrease saturated fat in baked products. MAG gel showed similarities to shortening with regards to dough development time, delayed gluten aggregation, and re-alignment of a probe on protein surfaces. MAG gel showed similarities with oil and the mixture with regards to Farinogram curve characteristics. The monoglyceride component dictated the effects on starch pasting with MAG gel and mixture exhibiting similar trends. The MAG gel also exhibited some unique characteristics. Results suggest that the MAG gel could be used as an effective shortening alternative while further studies are required to study the effects of incorporation on the textural and sensory properties of baked products.

机译：本文研究了单酰基甘油稳定的水包油乳液（MAG凝胶）与面粉及其组分的相互作用，与非结构化组分和商业脂质的混合物相比。开发了MAG凝胶作为一种缩短替代品，以消除烘焙产品中的反式并减少饱和脂肪。 MAG凝胶在面团发育时间，面筋聚集延迟和蛋白质表面探针的重新排列方面显示出与缩短相似之处。 MAG凝胶在粉质图曲线特性方面显示出与油和混合物的相似性。单甘油酯组分决定了用MAG凝胶对淀粉糊化的影响，并且混合物表现出相似的趋势。 MAG凝胶还表现出一些独特的特性。结果表明，MAG凝胶可以用作有效的起酥油替代品，同时还需要进一步的研究来研究掺入对烘焙产品的质地和感官特性的影响。

著录项

作者
Huschka, Brittany.;
展开▼
作者单位

University of Guelph (Canada).;

展开▼
授予单位 University of Guelph (Canada).;
学科 Agriculture Food Science and Technology.;Health Sciences Nutrition.
学位 M.Sc.
年度 2010
页码 117 p.
总页数 117
原文格式 PDF
正文语种 eng
中图分类
关键词

相似文献

外文文献
中文文献
专利

1. Comparison of oil, shortening, and a structured shortening on wheat dough rheology and starch pasting properties. [J] . Huschka B, Challacombe C, Marangoni A. G, Cereal Chemistry . 2011,第3期

机译：油，起酥油和结构化起酥油对小麦面团流变学和淀粉糊化性能的比较。
2. Mechanical wheat flour modification and its effect on protein network structure and dough rheology [J] . Hackenberg Stefanie, Jekle Mario, Becker Thomas Food Chemistry . 2018,第MAY15期

机译：机械小麦粉改性及其对蛋白质网络结构和面团流变学的影响
3. Wheat glutenin proteins assemble into a nanostructure with unusual structural features. [J] . Mackintosh S. H., Meade S. J., Healy J. P., Journal of Cereal Science . 2009,第1期

机译：小麦谷蛋白蛋白组装成具有异常结构特征的纳米结构。
4. Gluten and dough rheology, protein composition and its relationship with breadmaking quality of wheat [C] . Zorba J. Hernandez-Estrada, Patricia Rayas-Duarte North American Thermal Analysis Society conference . 2018

机译：小麦面筋和面团的流变学，蛋白质组成及其与制面包品质的关系
5. Effect of Wheat Bran on Gluten Network Formation as Studied through Dough Development, Dough Rheology and Bread Microstructure [D] . Gajula, Hyma. 2017

机译：小麦麸对通过面团发展研究，面团流变和面包微观结构研究的麸质网络形成
6. Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features [O] . Ionica Coțovanu, Silvia Mironeasa 2021

机译：不同苋菜粒子尺寸对小麦面面团流变学和面包特征的影响
7. Effect of wheat bran on gluten network formation as studied through dough development, dough rheology and bread microstructure [O] . Gajula Hyma 100

机译：通过面团发育，面团流变学和面包微观结构研究麦麸对面筋网络形成的影响

Effect of a monoacyl-glycerol structured shortening alternative on wheat dough rheology, starchpasting, and structural features of wheat proteins .

摘要

著录项

相似文献

相关主题

期刊订阅