FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

ZENON KĘDZIOR, ANNA PRUSKA-KĘDZIOR, JUSTYNA GOLIŃSKA-KRYSZTOFIAK

Title

The role of surface properties of cereal proteins in determining dough and crumb structure

Abstract

Proteins effect significantly retention of gas bubbles in dough. Gas bubbles are retained in dough due to stabilisation of interface between liquid phase (dough) and gas phase (gas bubble interior) as a consequence of adsorption and structural re-organisation of protein molecules at the interface followed by lowering of interfacial tension and changing of surface rheology. Current knowledge on surface properties of flour, dough as well as wheat albumins, globulins, gliadins and glutenins was reviewed in this article.

Keywords

cereal proteins, dough structure, crumb structure

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