Scholarly record
DYNAMIC AND EMPIRICAL RHEOLOGICAL PROPERTIES OF DOUGH AS AFFECTED BY MAGNESIUM SALT FROM VARIOUS SOURCES
Abstract
The aim of this study was to analyzed the effect of magnesium ions from gluconate and lactate salt at the level of 100, 150 and 200 mg/100g addition on empirical and fundamental dough rheological properties from the wheat flour type 550. Wheat flour is considerate a very good one for bread making having 14.0% moisture content, 0.55% ash, 13.2% protein, 1.4% fat content, 31% wet gluten and 8 mm gluten deformation index. Dough empirical rheological properties were analyzed using the Alveograph and Glutograph device. To Glutograph were determined the dough stretching and relaxation and to Alveograph the dough tenacity, extensibility, configuration ratio of the curve and baking strength. The dynamic rheological properties were made with a HAAKE MARS 40 rheometer. The moduli G', G" and loss tangent (tan ??) were determined within the linear viscoelastic region of wheat flour dough at a constant stress at 250C and during heating (25-900C) at the rate of 4пїЅC per minute. Both types of magnesium ions presented a strengthening effect on wheat flour dough rheological properties more prominent for magnesium ions from gluconate salt than for magnesium ions from lactate salt addition.
Publication Impact Profile
Publication details
References11
Glasdam S.M., Glasdam S., Peters G.H.J., The importance of magnesium in the human body: A systematic literature review in Advances in Clinical Chemistry, Elsevier Science, 2016, pp.169-193;
Oh H.E., Deeth H.C., Magnesium in milk, International Dairy Journal, 2017, pp. 89- 97;
Blaszczyk U, Duda-Chodak A., Magnesium: its role in nutrition and carcinogenesis, Roczniki Państwowego Zakładu Higieny, 2013, pp. 165-171;
Vignola M.B., Moiraghi M., Salvucci E., Baroni V., Whole meal and white flour from Argentine wheat genotypes: Mineral and arabinoxylan differences, Journal of Cereal Science, 2016, pp. 217-223;
Tang J., Zou C., He Z., Shi R., Ortiz-Monasterio I., Qu Y., Zhang Y., Mineral element distributions in milling fractions of Chinese wheats, Journal of Cereal Science, 2008, pp. 821-828;
Jones J.M., Sheats D.B., Consumers trends in grain consumption, Encyclopedia of Food Grains, 2016, pp. 29-35;
Codină G.G., Zaharia D., Ropciuc S., Dabija A., Influence of magnesium gluconate salt addition on mixing, pasting and fermentation properties of dough, The EuroBiotech Journal, 2017, pp. 222-225;
Codină G.G., Zaharia D., Mironeasa S., Ropciuc S., Evaluation of wheat flour dough rheological properties by magnesium lactate salt addition, 16th International Conference Prospects for the 3rd millennium agriculture, Book of abstracts, 2017, pp. 364;
Sehn G.A.R., Nogueira A.C., Almeida E.L., Chang Y.K., Steel C.J., Fortification of wheat dough with calcium and magnesium ions affects empirical rheological properties, Cereal Chemistry, 2015, pp. 405- 410;
Tuhumury H.C.D., Small D.M., Day L., Effects of Hofmeister salt series on gluten network formation: Part I. Cation series, Food Chemistry, 2016, pp. 789-797.
Kaur A, Bala R, Singh B, Rehal J., Effect of replacement of sodium chloride with mineral salts on rheological characteristics of wheat flour, American Journal of Food Technology, 2011, pp. 674-684.
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.
