文章基本信息

标题：The Effect of Vital Gluten and SSL (Na-Stearoyl-2-Lactilate) On Technological Properties of Corn Blended Flours
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作者：Berrin Özkaya ; Hazım Özkaya
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1992
卷号：17
期号：6
出版社：Association of Food Technology, Turkey
摘要：Corn flour was blended with two different wheat flour at the levels of 10%, 20%, 30%, and 40%, and the effects on farinogram properties, extensogram properties and baking qualities were investigated. Finally vital gluten and SSL were added to all of the corn blended samples and the possibilities of improving the negative effect of corn flour were researched. Corn flour affected rheological properties of doughs and baking quality of flour negatively. Water absorption, extensibility and energy decreased but dough development time, and valorimeter value increased as the amount of corn flour increased. Corn flour decreased the loaf volume, specific volume and Dallmann value of samples and damaged the baking quality. Vital gluten and SSL were improved significantly the rheological properties and baking quality all of the samples.