Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 407883
Title The use of whey protein particles in gluten-free bread production, the effect of particle stability
Author(s) Riemsdijk, L.E. van; Goot, A.J. van der; Hamer, R.J.
Source Food Hydrocolloids 25 (2011)7. - ISSN 0268-005X - p. 1744 - 1750.
Department(s) Food Process Engineering
Food Chemistry Group
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) rheological properties - dough - flour - shear - macropolymer - subfractions - performance - baking
Abstract Wheat dough has unique properties for bread making due to its elastic and strain hardening behaviour. A mesoscopically structured whey protein particle system possesses those elastic and strain hardening properties when mixed with starch to a certain extent. However, the extensibility is lower and the particles are more stable than gluten particles upon kneading, probably due to a too high degree of internal crosslinking. This study describes the relation between the number of disulphide bonds of a mesoscopic whey protein particle suspension blocked by NEM treatment and the resulting properties of a dough and bread prepared with that suspension. This study shows that the properties of the particle network are influenced by the ability to form disulphide bonds. Our study shows that a certain amount of disulphide bonds is essential, but too many disulphide bonds can lead to too stiff dough and poorer bread properties
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