The Effects of Fresh Eggs,Egg White,and Egg Yolk,Separately and in Combination with Salt,on Mixogram Properties     

Bndicte Van Steertegem  Bram Pareyt  Kristof Brijs  Jan A. Delcour 《Cereal Chemistry》2013,90(3):269-272

Salt and eggs are common ingredients in some wheat flour‐based food systems and significantly impact dough mixing behavior. We evaluated the effect of either whole eggs, egg white, or egg yolk on dough formation and properties with the Mixograph. Inclusion of whole eggs in wheat flour dough recipes increased dough development time, dough stability, and dough strength upon further mixing less than inclusion of only egg white. In contrast, egg yolk addition decreased all of these parameters. Salt had a more pronounced impact on dough containing egg yolk than on dough containing egg white. The present observations can be explained in terms of shielding charges of the gluten protein's ionized groups, which largely affects dough mixing behavior. The work demonstrates that in some applications it can be useful to use egg fractions rather than whole eggs.  相似文献   

Impact of Puroindolines on Semisweet Biscuit Quality: A Fractionation–Reconstitution Approach     

Anneleen Pauly  Bram Pareyt  Marlies A. Lambrecht  Ellen Fierens  Jan A. Delcour 《Cereal Chemistry》2013,90(6):564-571

Puroindoline (PIN) proteins are a factor determining wheat kernel endosperm texture. Biscuits are preferably made from flour from soft wheat (Triticum aestivum L.). Such wheat contains relatively high levels of wild‐type PINs, the impact of which on biscuit quality is unclear. We here studied the impact of PINs on biscuit texture using model flour samples reconstituted from starch and gluten fractions with varying PIN levels. These were obtained by fractionating flour from soft or durum wheat containing either wild‐type or no PINs, respectively. This approach allowed largely retaining the interaction between PINs and either starch or gluten, such as it exists in flour. High PIN levels enhanced air incorporation during dough preparation, increased dough (lateral) expansion, and yielded larger biscuits with higher porosity, which was mainly because of the larger pores. Biscuit fracture stress negatively correlated with PIN level. Porosity contributed to biscuit mechanical properties, but PINs also affected biscuit matrix strength, which in turn affected fracture stress. PINs seem to exert their softening effect when present above a threshold level, and then they have a stronger impact on biscuit fracture stress than the wheat endogenous lipids.  相似文献