182
Views
15
CrossRef citations to date
0
Altmetric
Papers

Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour

, , &
Pages 385-391 | Published online: 09 Feb 2011

References

  • AACC. 1983. Approved Methods of the American Association of Cereal Chemists. St Paul, MN: AACC.
  • Aamodt A, Magnus EM, Faergestad EM. 2003. Effect of flour quality, ascorbic acid, and DATEM on dough rheological parameters and hearth loaves characteristics. J Food Sci. 68:2201–2210.
  • Alasino MC, Andrich OD, Sabbag NG, Costa SC, de la Torre MA, Sánchez HD. 2008. Panificación con harina de arvejas (Pisum sativum) previamente sometidas a inactivación enzimática. Arch Latinoam Nutr. 58:397–402.
  • Azizi MH, Rajabzadeh N, Riahi E. 2003. Effect of mono-diglyceride and lecithin on dough rheological characteristics and quality of flat bread. Lebensm Wiss Technol. 36:189–193.
  • Bloksma AH. 1984. Theoretical aspects of the farinograph. In: D'Appolonia BL, Kunerth WH. editors. The Farinograph Handbook. St Paul, MN: American Association of Cereal Chemists. p 7–12.
  • Bloksma AH, Bushuk W. 1988. Rheology and chemistry of dough. In: Pomeranz Y. editors. Wheat: Chemistry and Technology. St Paul, MN: American Association of Cereal Chemists. p 131–217.
  • Davidsson L, Dimitriou T, Walczyk T, Hurrel RF. 2001. Iron absorption from experimental infant formulas based on pea (Pisum sativum L.)—protein isolate: the effect of phytic acid and ascorbic acid. Br J Nutr. 85:59–63.
  • Farvili N, Walker CE, Qarooni J. 1995. Effects of emulsifiers on pita bread quality. J Cereal Sci. 21:301–308.
  • Garrote RL, Silva ER, Bertone RA. 2001. Kinetics parameters for thermal inactivation of cut green beans lipoxygenase calculated using unsteady-state methods. Int J Food Sci Technol. 36:377–385.
  • Garrote RL, Silva ER, Bertone RA, Roa RD. 2004. Predicting the end point of a blanching process. Lebensm Wiss Technol. 37:309–315.
  • Hwang CH, Gunasekaran S. 2001. Determining wheat dough mixing characteristic from power consumption profile of a conventional mixer. Cereal Chem. 78:88–92.
  • Kamel BS, Hoover R. 1992. Production of bread using sodium stearoyl lactylate as a replacement for shortening. Food Res Int. 25:285–288.
  • Lee L, Ng PKW, Whallon JH, Steffe JF. 2001. Relationship between rheological properties and microstructural characteristics of non-developed, partially developed and developed dough. Cereal Chem. 78:447–452.
  • Miller KA, Hoseney RC. 1999. Effect of oxidation on the dynamic rheological properties of wheat flour-water doughs. Cereal Chem. 76:100–104.
  • Montgomery D. 1991. Diseño y análisis de experimentos. Mexico: Grupo Editorial Iberoamericana. p 589.
  • Osella CA, Sánchez HD, de la Torre MA. 2007. Effect of dough water content and mixing conditions on energy imparted to dough and bread quality. Cereal Foods World. 52:70–73.
  • Osella CA, Robutti J, Sánchez HD, Borrás F, de la Torre MA. 2008. Dough properties related to baking quality using principal component analysis. Ciencia Tecnol Aliment. 6:95–100.
  • Pyler EJ. 1973. Physical and chemical testing methodsBaking Science and Technology. Chicago, IL: Siebel Publishing Company. p 834–897.
  • Quaglia G. 1991. El TrigoCiencia y Tecnología de la Panificación. Zaragoza, Spain: Ed Acribia. p 1–29.
  • Repetsky JA, Klein BP. 1981. Partial replacement of wheat flour with yellow field pea flour in white pan bread. J Food Sci. 47:326–327.
  • Sánchez HD, Mancuello JC, Fabre HC. 1983. Essai de panificaction pour le pain francais. Ind Céréales. 25:29–32.
  • Sánchez HD, Osella CA, de la Torre MA. 2002. Optimization of gluten-free bread prepared from cornstarch, rice flour and cassava starch. J Food Sci. 67:416–419.
  • Sánchez HD, Osella CA, de la Torre MA. 2004. Use of response surface methodology to optimize gluten-free bread fortified with soy flour and dry milk. Food Sci Technol Int. 10:5–9.
  • Sluimer P. 2005. Optional ingredientsPrinciples of Breadmaking. St Paul, MN: American Association of Cereal Chemists. p 49–79.
  • Stone HH, Sidel J. 1993. Special problemsSensory Evaluation Practices. Redwood City, CA: Academic Press. p 271–309.
  • Surrey K. 1964. Spectrophotometric method for determination of lipoxidase activity. Plant Physiol. 39:65–70.
  • Tosi EA, Re ED, Masciarelli R, Sánchez HD, Osella CA, de la Torre MA. 2002. Whole and deffated hyperproteic amaranth flours tested as wheat flour supplementation in mold breads. Lebensm Wiss Technol. 35:472–475.
  • Urbano G, López Jurado M, Slawomir R, Gomez Villalva E, Porres J, Frías J, Vidal-Valverde C, Aranda P. 2004. Nutritional assessment of raw and germinated pea (Pisum sativum L.), protein and carbohydrate by in vitro and in vivo techniques. Nutrition. 21:230–239.
  • Wilson AJ, Morgenstern MP, Kavale S. 2001. Mixing response of a variable speed 125 g laboratory scale mechanical dough development mixer. J Cereal Sci. 34:151–158.
  • Yamada Y, Preston KR. 1992. Effects individual oxidants on oven rise and bread properties of Canadian short process bread. J Cereal Sci. 15:237–251.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.