MATHEMATICAL-MODEL FOR FORMATION RATE AND COLLAPSE OF FOAMS FROM ENZYME-MODIFIED WHEAT FLOURS

被引：9

作者：

BOMBARA, N

PILOSOF, AMR

ANON, MC

机构：

[1] UNIV BUENOS AIRES,FAC CIENCIAS EXACTAS & NAT,DEPT IND,RA-1428 BUENOS AIRES,DF,ARGENTINA

[2] CTR INVEST & DESARROLLO CRIOTECNOL ALIMENTOS,RA-1900 LA PLATA,BUENOS AIRES,ARGENTINA

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 03期

关键词：

MATHEMATICAL MODEL; FOAM EXPANSION; FOAM COLLAPSE; WHEAT FLOUR;

D O I：

10.1111/j.1365-2621.1994.tb05578.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

A zero-order equation described the expansion rate of foams. Lower viscosity and yield values of doughs allowed an increase in rate of expansion of foams as the degree of hydrolysis increased. Foam volume was increased by enzyme hydrolysis of wheat proteins from 63 mt for untreated wheat flour to 93 mL for 36.7% DH flour. Time course of collapse was fitted by a second-order equation suggesting that its rate was determined by coalescence between gas bubbles. The rate of collapse was enhanced by protein hydrolysis. This indicates that a high degree of gluten structure was required for maximum stability.

引用

页码：626 / &

共 16 条

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