| The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product. | |
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MedLine Citation:
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PMID: 20661899 Owner: NLM Status: In-Process |
Abstract/OtherAbstract:
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BACKGROUND: The influence of monoacylglycerol Rimulsoft Super(V) and L-glutamic acid added to wheat flour dough was studied. Properties of the doughs were evaluated on the basis of chemical analysis and rheological measurements on a farinograph. Bakery products made from these doughs were subsequently subjected to sensory analyses. RESULTS: It was found that L-glutamic acid influenced the water absorption in dough more (50.0 g kg(-1); water absorption 56.6%) than monoacylglycerol Rimulsoft Super(V) (50.0 g kg(-1); water absorption 55.0%). Farinograph measurements showed that doughs with the addition of L-glutamic acid resembled flour containing high-quality gluten, but dough with the addition of monoacylglycerol Rimulsoft Super(V) corresponded to 'weak' flour.Sensory analyses revealed that, in comparison with the control sample of French loaf, the saliva-absorbing capacity increased in the French loaf with the highest addition of L-glutamic acid (30.0 g kg(-1)). Deterioration in quality and texture in French loaf with addition of L-glutamic acid (8.0 g kg(-1), 30.0 g kg(-1)) was noted. No other statistically significant differences were found. CONCLUSION: It is acceptable to add both additives to dough in order to modify its rheological properties. |
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Authors:
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Pavlína Pecivová; Iva Buresová; Hana Bílková |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of the science of food and agriculture Volume: 90 ISSN: 1097-0010 ISO Abbreviation: J. Sci. Food Agric. Publication Date: 2010 Oct |
Date Detail:
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Created Date: 2010-09-16 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0376334 Medline TA: J Sci Food Agric Country: England |
Other Details:
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Languages: eng Pagination: 2282-8 Citation Subset: IM |
Copyright Information:
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Copyright © 2010 Society of Chemical Industry. |
Affiliation:
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Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlín, 762 72 Zlín, Czech Republic. xpecivovap@seznam.cz |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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