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Effects of purified monoglycerides on Canadian short process and sponge and dough mixing properties, bread quality and crumb firmness during storage.(Report)

Sawa, K. ; Inoue, S. ; Lysenko, E. ; Edwards, N. M. ; Preston, K. R.

Food Chemistry, August 1, 2009, Vol.115(3), p.884(7) [Periódico revisado por pares]

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  • Título:
    Effects of purified monoglycerides on Canadian short process and sponge and dough mixing properties, bread quality and crumb firmness during storage.(Report)
  • Autor: Sawa, K. ; Inoue, S. ; Lysenko, E. ; Edwards, N. M. ; Preston, K. R.
  • Assuntos: Monoglycerides
  • É parte de: Food Chemistry, August 1, 2009, Vol.115(3), p.884(7)
  • Descrição: To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.foodchem.2009.01.010 Byline: K. Sawa (a), S. Inoue (b), E. Lysenko (c), N.M. Edwards (c), K.R. Preston (c) Keywords: Wheat flour; Baking; Physical dough properties; Staling; Monoglycerides Abstract: The effects of increasing levels of a wide range of purified saturated (C12:0-C22:0) and unsaturated (C18:1 cis, C18:1 trans, C18:2, C18:3) monoglycerides on Canadian short process (CSP) and sponge and dough (SDP) mixing properties, bread quality and crumb firmness during storage have been studied. For both processes, higher levels (0.5-1.0%) of polyunsaturated monoglycerides (C18:2, C18:3) caused the largest significant (p <0.05) increases in mixing time and mixing energy requirements while shorter chain saturated monoglycerides (C12:0, C14:0) significantly increased mixing time and energy requirements for the CSP. Most monoglycerides had positive effects on CSP loaf volume and bread score while no improvement was evident for the SDP. For both processes, crumb firmness during storage was significantly reduced by addition of C16:0 and C18:0 saturated and cis- and trans- monounsaturated monoglycerides and was significantly increased by addition of C12:0 and the polyunsaturated monoglycerides. Changes in crumb firmness during storage were attributed to the effects of monoglycerides on both initial crumb firmness and the rate of crumb firming. The baking process appeared to have a strong influence on the relative impact of monoglycerides on overall crumb firmness and, in particular, initial firmness. Author Affiliation: (a) Asahi Denka Kogyo K. K., Risu Techno Plaza, 31-6, Higashi-Ogu 3-Chome, Arakawa-Ku, Tokyo 116, Japan (b) Yamazaki Baking Company, 3-15-6 Chitose, Sumida-Ku, Tokyo 130, Japan (c) Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, Manitoba, Canada R3C 3G8 Article History: Received 25 August 2008; Revised 7 November 2008; Accepted 5 January 2009 Article Note: (footnote) [star] Contribution No. 1006 of the Canadian Grain Commission, Grain Research Laboratory.
  • Idioma: English

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