Hydrocolloid interaction with water, protein, and starch in wheat dough.

@article{Linlaud2011HydrocolloidIW,
  title={Hydrocolloid interaction with water, protein, and starch in wheat dough.},
  author={Natalia Linlaud and Evelina Gloria Ferrer and Mar{\'i}a Cecilia Puppo and Cristina M. Ferrero},
  journal={Journal of agricultural and food chemistry},
  year={2011},
  volume={59 2},
  pages={713-9}
}
Interaction of hydrocolloids (xanthan gum, locust bean gum, guar gum, and high-methoxyl pectin) with macrocomponents of dough (water, starch, and protein) was evaluated by different techniques. (1)H spin-spin NMR relaxation assays were applied to study the mobility of the gluten-hydrocolloid-water matrix, and the amount of freezable water was determined by differential scanning calorimetry (DSC). Starch gelatinization parameters (T, enthalpy) were also analyzed by DSC. The influence of… CONTINUE READING