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首页> 外文期刊>European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A >Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs.
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Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs.

机译：面团，酵母和面筋对硬质小麦面包面团大小形变流变特性的影响。

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摘要

The impact of percentage of sourdough (SD) addition and presence of yeast (Y) and/or commercial wheat gluten (G) -added singly and in binary combination- on both small and large deformation rheological performance and viscometric profile of durum wheat bread doughs was considered. Eight distinctive rheological dough features were identified as able/capable to clearly differentiate soured bread doughs made with semolina:remilled semolina rate of 80:20 into defined functional quality groups. The presence of added commercial wheat gluten provided firmer, more elastic and more extensible doughs with slightly lower viscometric profile. Simultaneous presence of yeast/sourdough and yeast/gluten modulate single effects of sourdough on the durum wheat bread dough mechanical properties. Several relationships were found between fundamental and empirical rheological properties and within viscometric features of soured semolina doughs. (c)Springer-Verlag 2010.
机译：分别添加和以二元组合添加的面团添加量（SD）的百分比和酵母（Y）和/或市售小麦面筋（G）的存在对硬质小麦面包面团小变形和大变形流变性能和粘度曲线的影响被考虑。八种独特的流变面团特征被确定为能够/能够清楚地区分以粗面粉：粗磨粗面粉比率为80:20制成的变质面包面团到定义的功能质量组中。添加的商业小麦面筋的存在提供了更坚硬，更有弹性和更易延展的面团，粘度特性略低。酵母/面团和酵母/面筋的同时存在调节了面团对硬质小麦面包面团机械性能的单一影响。在基本的和实验的流变特性之间以及在酸粗面粉面团的粘度特性内发现了几种关系。 （c）Springer-Verlag 2010。

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