Rheological and calorimetric study of the effect of freeze-thaw treatments on the properties of wheat-flour dough. Consequences for baking technology.

Etude rhéologique et calorimétrique de l'influence de traitements de congélation-décongélation sur les propriétés des pâtes de farine de blé. Répercussions en technologie boulangère.

Type of monograph: Doctoral thesis

Summary

Study of the effects of negative-temperature cycles on the rheological properties of dough, with a view to explaining the effects of prolonged storage at -20 deg. A slight change in the amount of frozen water and a large change in the texture of the dough were observed. The structure of the gluten network was altered by the development of ice crystals, thus modifying the rheological properties of the frozen dough.

Details

Original title: Etude rhéologique et calorimétrique de l'influence de traitements de congélation-décongélation sur les propriétés des pâtes de farine de blé. Répercussions en technologie boulangère.
Record ID : 1995-0361
Languages: French
Publication: France/France
Publication date: 1993
Source: Source: 225 p.; 103 ref.

Indexing

Themes: Bakery and confectionery products
Keywords: Ice; Rheology; Bakery product; Dough; Freezing-thawing