| Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread. | |
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MedLine Citation:
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PMID: 21732382 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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BACKGROUND: The effects of different phenolic acids on the rheological properties and gluten proteins of hard wheat flour dough and bread were investigated. Caffeic, ferulic, syringic and gallic acids were each blended with hard wheat flour at a concentration of 4.44 µmol L(-1) g(-1) flour. RESULTS: Mixing time and tolerance were reduced with the addition of phenolic acids. The phenolic acids reduced the maximum resistance to extension (R(max) ) and increased the extensibility of dough, with effects in the following order: gallic < syringic < ferulic < caffeic acid. The effect on R(max) was more pronounced in overmixed dough. Loaf volume was most significantly decreased with the addition of caffeic acid. Extraction of sodium dodecyl sulfate-soluble high-molecular-weight proteins was increased in both mixed and fermented doughs by the addition of ferulic and caffeic acids. The order of influence of the phenolic acids on the rheological properties and protein structure of dough and bread was consistent with that of their antioxidant activity. CONCLUSION: The addition of caffeic and ferulic acids reduced R(max) and increased the extensibility of hard wheat flour dough by modifying the high-molecular-weight gluten, which resulted in decreased bread volume. Copyright © 2011 Society of Chemical Industry. |
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Authors:
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Hye Min Han; Bong-Kyung Koh |
Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-7-6 |
Journal Detail:
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Title: Journal of the science of food and agriculture Volume: - ISSN: 1097-0010 ISO Abbreviation: - Publication Date: 2011 Jul |
Date Detail:
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Created Date: 2011-7-6 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0376334 Medline TA: J Sci Food Agric Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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Copyright © 2011 Society of Chemical Industry. |
Affiliation:
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Department of Foods and Nutrition, Keimyung University, 1000, Sin-dang Dong, Dal-suh Gu, Dae-gu 704-701 Korea. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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