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• W2042093047 abstract "The effects of the addition of two barley β-glucan isolates (0.2–1.0% of wheat flour), differing in molecular weight, and water (53–63% in a poor breadmaking wheat flour, cv. Dion, and 58–68% in a good breadmaking wheat flour, cv. Yekora) on the viscoelastic properties of wheat flour doughs were investigated. A response surface model (CCF) was used to evaluate the effects observed on the dynamic and creep-recovery parameters of the dough. The evaluation was done separately for each combination of β-glucan isolate (BG1 of ∼105 Da and BG2 of ∼2 × 105 Da) and flour type. Besides the contents of β-glucan and water, the molecular size of the polysaccharide and the flour quality were important determinants of the dough’s viscoelastic behavior. Compared to BG1, the higher molecular weight β-glucan (BG2) brought about major changes on all the rheological responses of the fortified doughs. The addition of appropriate levels of β-glucans and water in the poor breadmaking cultivar (Dion) doughs could yield similar viscoelastic responses to those observed by a non-fortified good breadmaking quality flour dough (Yekora)." @default.
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• W2042093047 date "2010-01-01" @default.
• W2042093047 modified "2023-09-30" @default.
• W2042093047 title "Influence of water and barley β-glucan addition on wheat dough viscoelasticity" @default.
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• W2042093047 doi "https://doi.org/10.1016/j.foodres.2009.08.012" @default.
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