Objective methods to evaluate rheological properties of wheat flour tortilla dough /
- 0.95; toughness, r-- 0.96). TPA and dough extensibility,
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1996.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | - 0.95; toughness, r-- 0.96). TPA and dough extensibility, (CV= 5-17%), but failed to differentiate the doughs. This (softness, r-0.60; toughness, r-- 0.61). TPA hardness and 9%) and correlated significantly with subjective dough Adhesive force correlated significantly with subjective dough and dough extensibility showed low variability (CV= 3-12%). Both parameters gave significant correlations with subjective characteristics (diameter, r= -0.58; height, r-- 0.65; Characteristics of wheat flour tortilla dough were measured correlated significantly with subjective dough evaluations cysteine, and/or more gluten. Dough extensibility parameters dough evaluations (resistance to extension, softness, r-0.95; Dough extensibility method was sensitive enough to indicate dough formulations and among doughs.Resistance to extension Doughs were optimally mixed, rested, divided, rounded and evaluations and tortilla characteristics. Hardness, extensibility decreased for doughs containing less fat, less extensibility methods were effective in characterizing dough for subjective and objective evaluations of dough properties. formulations and processing conditions. Tortillas were made freshly mixed dough surface was created for testing. Hoseney dough stickiness method showed moderate variability method was insensitive to changes during resting since a not sensitive to differences in doughs during resting or by objective Theological methods must be confirmed in commercial on a texture analyzer using texture profile analysis (TPA), properties (smoothness, r = 0.89; softness, r-- 0.89; properties (smoothness, r-- 0.88; softness, r-- 0.90; properties. However, practical application of these reducing agent and acidulants were varied to prepare a resilience correlated significantly with tortilla resilience, and resistance to extension increased and sampled during resting. Concentrations of water, fat, showed low variability (CV= 7-10%) and correlated significant differences during resting and among doughs. significantly with subjective dough evaluations (softness, r- stress relaxation, extensibility and adhesiveness tests. to determine the relationships between objective dough tortilla plants. toughness, r = 0.89). Equilibrium modulus (stress relaxation) toughness, r-- -0.86). Adhesive force measured by Chen- toughness, r-- 0.91). TPA adhesiveness and springiness were toughness, r-- 0.95; extensibility, softness, r-- -0.85; TPA hardness and resilience exhibited low variability (CV= 1- viscoelastic solid, viscoelastic liquid, and control doughs weight, r-- 0.66). TPA (hardness and resilience) and dough were utilized to evaluate doughs made from different |
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| Item Description: | "Major subject: Food Service and Technology". Vita. |
| Physical Description: | xvi, 159 leaves : illustrations ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references: pages 126-129. |