RHEOLOGICAL CHANGES IN REFRIGERATED DOUGH DURING STORAGE IN RELATION TO PROTEINS

摘要

Refrigerated dough is a flour-based, unbaked product that is storednbetween 4 and 7C. The aim of this work was to study the rheological propertiesnof refrigerated dough during storage and determine their correlations withndough proteins. Rheological properties were determined using texture analyzernand dynamic oscillatory rheometry during 34 days of storage. Thenprotein analysis was performed by size-exclusion high performance liquidnchromatography. On day 34, Rmax was 93.8% higher than day 0. Both, thenG′ and G″ moduli decreased during storage. Dough exhibited the majorndecreases on the moduli on day 3 and day 16. By comparing the viscoelasticnproperties of day 0 and day 16, a 50% decrease on the elastic modulus and an5 Corresponding author. TEL: 701-231-7737; FAX: 701-231-8474; EMAIL: senay.simsek@ndsu.edunJournal of Food Process Engineering 34 (2011) 639–656. All Rights Reserved.n© 2009 Wiley Periodicals, Inc.nDOI: 10.1111/j.1745-4530.2009.00415.xn639nroughly 30% decrease in the loss modulus were observed. Changes in thenprotein fractions of dough samples were related to their rheological properties.nThe high and low molecular weight polymeric protein and gliadin werenpositively correlated to dough extensibility (r > 0.8343).