Wheat Flour Exposed to Ethanol Yields Dough with Unexpected Properties
2011
ABSTRACT Exposure of wheat flour to ethanol solutions followed by slow drying of the ethanol in situ alters the subsequent transformation of the flour into dough. Several types of wheat flour were exposed to small amounts of ethanol solutions so as to be “wetted” but without the appearance of a separate liquid phase. The wet sample was then dried in air. Dough was formed from the treated flour, and its rheological parameters were assessed, including time to peak strength (mixograph and
farinograph) and
glutenindex (glutomatic). Untreated and treated flour and the dough prepared therefrom were assayed using 1D SDS-PAGE (reducing and unreducing conditions), capillary zone electrophoresis (CZE) applied to 70% leachates with and without sonication, and differential scanning calorimetry. Both
glutenindex and time to peak increased as a result of the treatment, and the increase was greater for flour or enriched vital
glutenwith an initially low
glutenindex than for flour with a relatively high initial index...
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