Improving the rheological and thermal properties of wheat dough by the addition of γ-polyglutamic acid

ASIA unversity > 醫學暨健康學院 > 食品營養與保健生技學系 > 期刊論文 > Item 310904400/8745

Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/8745

Title:	Improving the rheological and thermal properties of wheat dough by the addition of γ-polyglutamic acid
Authors:	Shyu, Yung-Shin;Hwang, Jean-Yu;Hsu, Cheng-Kuang
Contributors:	Department of Health and Nutrition Biotechnology
Keywords:	Carboxylic acids;Differential scanning calorimetry;Rheology;Scanning electron microscopy;Thermodynamic properties;Farinography;Gamma;-Polyglutamic acid;Wheat bread;Wheat dough
Date:	2008
Issue Date:	2010-04-08 18:21:25 (UTC+8)
Publisher:	Asia University
Abstract:	The rheological and thermal properties of wheat dough with the addition of γ-polyglutamic acid (PGA) (0.5, 1.0, 5.0 g kg<sup>-1</sup>, w/w) was evaluated by the measurements of farinography, rapid visco analysis and differential scanning calorimetry. Adding 5.0 g kg<sup>-1</sup> PGA in wheat dough increased the mixing stability and raised the pasting temperature from 75.8 to 84.4 °C, but decreased the peak viscosity and breakdown. The water holding capacity of wheat dough increased with the addition of 5.0 g kg<sup>-1</sup> of PGA. At 5.0 g kg<sup>-1</sup> level, PGA caused significant declines in the enthalpy, onset and peak temperatures of ice-melting transition of wheat dough. Scanning electron microscopy showed that wheat bread with the addition of 1.0 and 5.0 g kg<sup>-1</sup> PGA exhibited microstructures with smoother surfaces. During storage, PGA retarded the staling process of wheat bread. © 2007 Swiss Society of Food Science and Technology.
Relation:	LWT - Food Science and Technology 41:982-987
Appears in Collections:	[食品營養與保健生技學系] 期刊論文

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