755
Views
4
CrossRef citations to date
0
Altmetric
Articles

Effect of lyophilized jumbo squid (Dosidicus gigas) fin and mantle muscle on dough properties and bread baking performance of commercial wheat flour

Efecto de aleta y músculo de manto de calamar gigante (Dosidicus gigas) liofilizado sobre las propiedades de la masa y la calidad panadera de una harina de trigo comercial

, , , , , & show all
Pages 57-62 | Received 12 Aug 2010, Accepted 28 Nov 2010, Published online: 12 Jan 2012

References

  • AACC . 1995 . Approved methods of the American Association of Cereal Chemists , St. Paul , MN : AACC .
  • Alp , H. and Bilgicli , N. 2008 . Effect of transglutaminase on some properties of cake enriched with various protein sources . Journal of Food Science , 73 ( 5 ) : S209 – S214 .
  • AOAC . 2000 . Methods 960.39 and 955.04 , Gaithersburg , MD : AOAC International .
  • Bloksma , A. and Bushuk , W. 1988 . “ Rheology and chemistry of dough ” . In Wheat: Chemistry and technology , Edited by: Pomeranz , Y. 131 – 217 . St. Paul , MN : AACC International .
  • Bushuk , W. and Békés , F. 2002 . Contribution of protein to flour quality , Budapest , Hungary : International Association for Cereal Science and Technology (ICC) .
  • Cornish , G. , Békés , F. , Eagles , H. and Payne , P. 2006 . “ Prediction of dough properties for bread wheats ” . In Gliadin and glutenin, the unique balance of wheat quality , Edited by: Wrigley , C. , Békés , F. and Bushu , W. 243 – 280 . St. Paul , MN : AACC International .
  • Cortes-Ruiz , J. , Pacheco-Aguilar , R. , Lugo-Sanchez , M. , Carvallo-Ruiz , M. and Garcia-Sanchez , G. 2008 . Production and functional evaluation of a protein concentrate from giant squid (Dosidicus gigas) by acid dissolution and isoelectric precipitation . Food Chemistry , 110 ( 2 ) : 486 – 492 .
  • Goldstein , S. 1957 . Sulfydryl- und Disulfidgruppen der Klebereiweisse und ihri Beziehung zur Backfahigkeit der Brotmehle. 48:87–93 . Mitteilungen aus dem Gebiete der Lebensmittel-untersuchung un Hygiene , 48 : 87 – 89 .
  • Gupta , R. , Khan , K. and MacRitchie , F. 1993 . Biochemical basis of flour properties in bread wheats. I. Effects of variation in quantity and size distribution of polymeric proteins . Journal of Cereal Science , 18 : 23 – 41 .
  • Hoseney , R. 1994 . Principles of cereal science and technology , St. Paul , MN : AACC .
  • Islas-Rubio , A. , MacRitchie , F. , Gandikota , S. and Hou , G. 2005 . Relationships of protein composition and dough rheological measurements with breadmaking performance of wheat flours . Revista Fitotecnia Mexicana , 28 ( 3 ) : 243 – 251 .
  • Kaczkowski , J. and Mieleszko , T. 1980 . The role of disulfide bonds and their localization in wheat protein molecules . Annales de Technologie Agricole , 29 ( 2 ) : 377 – 384 .
  • Lin , P.F. , Chiang , S.H. and Chang , C.Y. 2003 . Comparison of rheological properties of dough prepared with different wheat flours . Journal of Food and Drug Analysis , 11 ( 3 ) : 220 – 225 .
  • MacRitchie , F. 1987 . Evaluation of contributions from wheat protein fractions to dough mixing and bread making . Journal of Cereal Science , 6 : 259 – 268 .
  • Markaida , U. 2005 . El calamar gigante del Golfo de California . Ecofronteras , 25 : 21 – 24 .
  • Nigmatullin , C. , Nesis , K. and Arkhipkin , A. 2001 . A review of the biology of the jumbo squid Dosidicus gigas (Cephalopoda: Ommastrephidae) . Fisheries Research , 54 ( 1 ) : 9 – 19 .
  • O'Mahony , M. 1986 . Sensory evaluation of food: Statistical methods and procedures , New York , NY : Marcel Dekker .
  • Roccia , P. , Ribotta , P. , Perez , G. and Leon , A. 2009 . Influence of soy protein on rheological properties and water retention capacity of wheat gluten . LWT – Food Science and Technology , 42 ( 1 ) : 358 – 362 .
  • Slabyj , B. , Ramsdell , G. and True , R. 1981 . Quality of squid, Illex illecebrosus, mantles canned in oil . Marine Fisheries Review , 43 : 17 – 21 .
  • Sluimer , P. 2005 . Principles of breadmaking: Functionality of raw materials and process steps , St. Paul , MN : AACC .
  • Southan , M. and MacRitchie , F. 1999 . Molecular weight distribution of wheat proteins . Cereal Chemistry , 76 : 827 – 836 .
  • Swanson , C. and Johnson , J. 1943 . Description of mixograms . Cereal Chemistry , 20 ( 1 ) : 39 – 42 .
  • Woyewoda , A.D. , Shaw , S.J. , Ke , P.J. and Burns , B.G. 1986 . “ Recommended laboratory methods for assessment of fish quality (Canadian Technical Report of Fisheries and Aquatic Sciences No. 1448) ” . Halifax, NS , , Canada : Technical University of Nova Scotia .
  • Wrigley , C. , Békés , F. and Bushuk , W. 2005 . “ Gluten: A balance of gliadin and glutenin ” . In Gliadin and glutenin, the unique balance of wheat quality , Edited by: Wrigley , C.W. , Békés, , F. and Bushuk , W. 3 – 34 . St. Paul , MN : AACC International .
  • Xiong , Y. 1997 . “ Structure–function relationships of muscle proteins ” . In Food proteins and their applications (pp , Edited by: Damodaran , S. and Paraf , A. 341 – 392 . New York , NY : Marcel Dekker .

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.