Article
Effect of Structured Lipids on Alveograph Characteristics, Baking and Sensory Properties of Soft Wheat Flour
Journal of Cereal Science. 42(3):323
(2005)
Abstract
Abstract:
The effect of substituting canola oil/caprylic acid structured lipid (SL) for partially hydrogenated shortening (at 0, 25, 50, 75, and 100% levels) on the rheology of soft wheat flour dough (28.4% total lipid on flour weight basis, 43% moisture) was determined using the Alveograph. The effect of SL substitution on baking and textural qualities of sugar-snap cookies was also investigated. Addition of shortening to soft wheat flour dough resulted in a significant (P<0.05) decrease in dough resistance to deformation (P), dough extensibility (L), and dough baking strength (W), suggesting a less developed gluten network. SL substitution for shortening did not affect P and W. The cookies incorporating SL (50 and 75% SL substitution) were similar (P<0.05) to the shortening control cookies in both baking and textural qualities, but exhibited some baking and textural quality differences at the 25 and 100% SL substitution levels. Correlations (P<0.05) were found between some Alveograph characteristics, and baking and textural qualities.
Keywords
- Alveograph,
- Baking,
- Sensory,
- Wheat
Disciplines
Publication Date
2005
Citation Information
Addo Kwaku, K.K. Agyare, Y.L. Xiong and C.C. Akoh. "Effect of Structured Lipids on Alveograph Characteristics, Baking and Sensory Properties of Soft Wheat Flour" Journal of Cereal Science. 42(3):323 (2005) Available at: http://works.bepress.com/addo-kwaku/7/