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Article: Effect of Amaranthus and buckwheat proteins on wheat dough properties and noodle quality

TitleEffect of Amaranthus and buckwheat proteins on wheat dough properties and noodle quality
Authors
Issue Date1998
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 1998, v. 75 n. 2, p. 171-176 How to Cite?
AbstractIsoelectric protein concentrates (IPC) were prepared from one buckwheat (Fagopyrum esculentum) and five Amaranthus genotypes. Their effect on the mixing properties of a wheat flour was studied. Mixograph and dynamic oscillatory measurements showed significant increases in dough strength with the addition of 2 and 4% IPC, correlated to the water-insoluble fraction level of the IPC. The same IPCs were used at 2% level to supplement a wheat flour in making Chinese dry noodles. Measurable changes in both the raw and cooked noodle color were observed, and the change caused by addition of buckwheat IPC was substantial. Some of the IPCs caused an increase in cooking loss and only one caused an increase in weight, while increase in volume of the cooked noodles was not significantly affected. The changes in the rheological properties of cooked noodles due to addition of IPCs were measured. Overall, their effects were favorable, but the changes were statistically significant in only a few cases. The substantial dough-strengthening effect of the IPCs was hence not effectively translated into improved cooked noodle quality, and possible reasons for this are discussed.
Persistent Identifierhttp://hdl.handle.net/10722/178627
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorBejosano, FPen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:48:47Z-
dc.date.available2012-12-19T09:48:47Z-
dc.date.issued1998en_US
dc.identifier.citationCereal Chemistry, 1998, v. 75 n. 2, p. 171-176en_US
dc.identifier.issn0009-0352en_US
dc.identifier.urihttp://hdl.handle.net/10722/178627-
dc.description.abstractIsoelectric protein concentrates (IPC) were prepared from one buckwheat (Fagopyrum esculentum) and five Amaranthus genotypes. Their effect on the mixing properties of a wheat flour was studied. Mixograph and dynamic oscillatory measurements showed significant increases in dough strength with the addition of 2 and 4% IPC, correlated to the water-insoluble fraction level of the IPC. The same IPCs were used at 2% level to supplement a wheat flour in making Chinese dry noodles. Measurable changes in both the raw and cooked noodle color were observed, and the change caused by addition of buckwheat IPC was substantial. Some of the IPCs caused an increase in cooking loss and only one caused an increase in weight, while increase in volume of the cooked noodles was not significantly affected. The changes in the rheological properties of cooked noodles due to addition of IPCs were measured. Overall, their effects were favorable, but the changes were statistically significant in only a few cases. The substantial dough-strengthening effect of the IPCs was hence not effectively translated into improved cooked noodle quality, and possible reasons for this are discussed.en_US
dc.languageengen_US
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_US
dc.relation.ispartofCereal Chemistryen_US
dc.titleEffect of Amaranthus and buckwheat proteins on wheat dough properties and noodle qualityen_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1094/CCHEM.1998.75.2.171-
dc.identifier.scopuseid_2-s2.0-0031960679en_US
dc.identifier.hkuros31324-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0031960679&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume75en_US
dc.identifier.issue2en_US
dc.identifier.spage171en_US
dc.identifier.epage176en_US
dc.identifier.isiWOS:000072607300001-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridBejosano, FP=6506916917en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US

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