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.

    We have a manual that explains all the features 

    Records 1 - 14 / 14

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    Water vapour sorption behaviour of original and defatted wheat gluten.
    Jong, G.I.W. de; Berg, C. van den; Kokelaar, J.J. - \ 1996
    International Journal of Food Science and Technology 31 (1996). - ISSN 0950-5423 - p. 519 - 526.
    Strain hardening properties and extensibility of flour and gluten doughs in relation to breadmaking performance.
    Kokelaar, J.J. ; Vliet, T. van; Prins, A. - \ 1996
    Journal of Cereal Science 24 (1996). - ISSN 0733-5210 - p. 199 - 214.
    Surface rheological properties of bread dough components in relation to gas bubble stability.
    Kokelaar, J.J. ; Prins, A. - \ 1995
    Journal of Cereal Science 22 (1995). - ISSN 0733-5210 - p. 53 - 61.
    Surface rheological properties of sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric esters of mono (and di)glyceride (DATEM) surfactants after a mechanical surface treatment in relation to their bread improving abilities.
    Kokelaar, J.J. ; Garritsen, J.A. ; Prins, A. - \ 1995
    Colloids and Surfaces. A: Physicochemical and Engineering Aspects 95 (1995). - ISSN 0927-7757 - p. 69 - 77.
    Surface and bulk properties in relation to bubble stability in bread dough.
    Kokelaar, J.J. ; Vliet, T. van; Prins, A. - \ 1995
    In: Proc. Int. Symp. Food macromolecules and colloids, E. Dickinson, D. Lorient (eds.). Dijon 1994. Cambridge - p. 277 - 284.
    Biaxial strain hardening in relation to foam formation and stability against disproportionation.
    Vliet, T. van; Kokelaar, J.J. - \ 1994
    In: Proc. 4th Eur. Rheological Congr., Sevilla: Progress and trends in rheology IV, C. Gallepos et al. (eds.). Darmstadt - p. 204 - 206.
    Belang van oppervlakte- en bulkeigenschappen van deeg voor broodkwaliteit.
    Kokelaar, J.J. ; Vliet, T. van; Prins, A. - \ 1994
    Voedingsmiddelentechnologie 27 (1994)22. - ISSN 0042-7934 - p. 20 - 22.
    brood - broodbereiding - vloeistofmechanica - prestatieniveau - kwaliteit - reologie - visco-elasticiteit - bread - breadmaking - fluid mechanics - performance - quality - rheology - viscoelasticity
    Dit artikel is een samenvatting van een promotieonderzoek
    Physics of breadmaking
    Kokelaar, J.J. - \ 1994
    Agricultural University. Promotor(en): A. Prins; T. van Vliet. - S.l. : Kokelaar - ISBN 9789054852223 - 129
    broodbereiding - bakkwaliteit - deeg - vloeistofmechanica - reologie - visco-elasticiteit - schuim - schuimen - oppervlakteverschijnselen - breadmaking - baking quality - doughs - fluid mechanics - rheology - viscoelasticity - foams - foaming - surface phenomena

    Bread dough is a foam and the stability of the gas bubbles towards disproportionation and coalescence during the breadmaking process determines for a large part the final appearance of the baked bread with respect to crumb structure and loaf volume. Gas bubble behaviour in bread dough is determined by both surface and bulk rheological properties of dough (components). These properties were studied and their relevance to breadmaking was established.

    Surface dilational moduli of different dough components were determined. It appears that wheat lipids and added surfactants as SSL and DATEM can retard disproportionation to a large extent if these components are present in the right concentration and modification. Wheat proteins will hardly retard this foam instability mechanism.

    Dynamic measurements and biaxial extension tests on wheat and rye flour as well as wheat gluten doughs were performed. Both flour and gluten doughs show strain hardening at 20 and at 55°C. Wheat cultivars with good breadmaking performance exhibit stronger strain hardening properties than poor baking ones and rye. Next to strain hardening, biaxial stress and extensibility are important parameters determining bread quality.

    During mixing both the surface tension and the viscosity of the dough determine the (minimum) radii of the entrapped gas bubbles. Directly after mixing surface properties dominate primarily gas bubble behaviour by retarding disproportionation, especially if surfactants like SSL or DATEM are added. Already during first proof bulk properties, especially biaxial stress, extensibility and strain hardening, start to dominate gas bubble stability and this remains as such during almost the remainder of the breadmaking process. In the final stage of oven rise surface properties may contribute to the stability of some dough films that have become very thin.

    Surface dilational behaviour of a mixture of aqueous ß-lactoglobulin and Tween 20 solutions.
    Clark, D.C. ; Wilde, P.J. ; Bergink-Martens, D.J.M. ; Kokelaar, J.J. ; Prins, A. - \ 1993
    In: Proc. Conf. Food, colloids and polymers: stability and mechanical properties, E. Dickinson, P. Walstra (eds.). Lunteren, The Netherlands 1992. Royal Soc. Chem - p. 354 - 364.
    Relevance of biaxial strain hardening to the gas retention of dough.
    Vliet, T. van; Kokelaar, J.J. ; Janssen, A.M. - \ 1993
    In: Proc. Conf. Food, colloids and polymers: stability and mechanical properties, E. Dickinson, P. Walstra (eds.). Lunteren, The Netherlands 1992. Royal Soc. Chem - p. 272 - 275.
    Contribution of surface and bulk rheological properties to gas bubble stability in dough.
    Kokelaar, J.J. ; Vliet, T. van; Prins, A. - \ 1993
    In: Proc. Conf. Food, colloids and polymers: stability and mechanical properties, E. Dickinson, P. Walstra (eds.). Lunteren, The Netherlands 1992. Royal Soc. Chem - p. 407 - 409.
    A new method for measuring the surface dilational modulus of a liquid.
    Kokelaar, J.J. ; Prins, A. ; Gee, M. de - \ 1991
    Journal of Colloid and Interface Science 146 (1991). - ISSN 0021-9797 - p. 507 - 511.
    Dosage des caséines du lait de vache par électrophorèse et par chromotographie liquide rapide d'échange d'ions (FPLC): comparaison des résultats.
    Collin, J.C. ; Kokelaar, A. ; Rollet-Repecaud, O. ; Delacroix-Buchet, A. - \ 1991
    Lait 71 (1991). - ISSN 0023-7302 - p. 339 - 350.
    New improved method for measuring the surface dilational modulus of a liquid.
    Kokelaar, J.J. ; Prins, A. ; Gee, M. de - \ 1991
    In: Food polymers, gels and colloids / Dickinson, E., Canbridge : Royal Society of Chemistry - p. 519 - 522.
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