Effects of Wheat Flour Dough’s Viscoelastic Level by Adding Glucose Oxidase on its Dynamic Shear Properties whatever the Strain Modes

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology

Jean Didier Koffi Kouassi¹  Vlad Muresan²  Elena Mudura²  Lucien Patrice Kouame³  Sophie Nadège Gnangui³ 

[1] Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca - RO-400509 - Cluj-Napoca, Calea Floreşti, 64, Romania,AgroParisTech, 1, avenue des Olympiades, 91744, Massy Cedex, UMR Ingénierie Procédés Aliments n° 1145Université Nangui Abrogoua, Unité de Formation et de Recherche en Science et Technologie des Aliments 02 BP 801 Abidjan 02, Côte d'Ivoire;Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca - RO-400509 - Cluj-Napoca, Calea Floreşti, 64, Romania;Université Nangui Abrogoua, Unité de Formation et de Recherche en Science et Technologie des Aliments 02 BP 801 Abidjan 02, Côte d'Ivoire;

关键词: wheat flour, Viscoelasticity, rheological properties, glucose oxidase, dynamic shear;   

DOI  :  10.15835/buasvmcn-fst:10115

来源: DOAJ

【 摘 要 】

The objective of this work was to study the effects of wheat flour dough’s viscoelastic level by adding glucose oxidase (Gox) on its rheological properties at dynamic shear strain mode to predict the final product quality. Dough does display a linear viscoelastic domain. Glucose oxidase (Gox) was added to dough in order to enhance its viscoelasticity and to take into account the possible effects of this viscoelasticity on the results. Whatever the types of dough strain used G’ increased, tan δ decreased and led to less sticky dough. Wheat flour dough, an increase in G’ with extension may be associated to a strain-hardening phenomenon but the role of dough viscoelasticity is discussed.

【 授权许可】

Unknown