A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough
- Sanchez, Diana B.O.
- Puppo, Maria Cecilia
- Añon, Maria Cristina
- Ribotta, Pablo Daniel
- Leon, Alberto Edel
- Tadini, Carmen C.
DOIAbstract
The effect of maize resistant starch (MRS) and transglutaminase (TG) on rheological and thermal properties of pan bread dough was studied. The MRS was added as an alternative to increase the fiber ingestion while TG supplies the gluten dilution, catalyzing protein bonds. A second order central composite design (22) with three central and four star points was applied, and the results were compared to those of pan bread dough prepared without MRS and TG, as control. The presence of MRS and TG significantly (P < 0.05) influenced the maximum resistance to extension achieving the highest value for the dough formulated with 8.8 g/100 g of MRS and 0.12 g/100 g of TG. A modified power-law model was fitted to the stress–strain data obtained from bia...
Add to ORKG