Zusammenfassung
Der Einfluß eines Lezithinzusatzes auf das Relaxationsverhalten der Weizenmehlteige wurde untersucht. Der Relaxationsmodulus (G) war sowohl von der Lipidphase als auch von dem Typ des Mehls abhängig. Wenn das Lezithin im destillierten Wasser dispergiert wurde, entstand, wie erwartet, eine lamellare flüssigkristalline Phase. Wenn das Lezithin in Leitungswasser oder in 1.55 mmol CaCl2 dispergiert wurde, ergab sich eine Mischung verschiedener Lipidphasen, deren Einfluß auf G viel geringer war als der des Lezithins im destillierten Wasser. Bei den Mehlen handelte es sich um verschiedene Passagenmehle aus Sommer- und Winterweizen, weiterhin um ein Schrotmehl und ein spezielles Mehl („Reduktionmehl“). Die größte Steigerung des G-Modulus wurde bei Zugabe von Lezithin zu dem speziellen Mehl gefunden. Weiter erhöhte sich der Modulus stärker bei Sommerweizen als bei Winterweizen.
Summary
The influence of added lecithin on the stress relaxation behaviour of wheat flour doughs was studied. It was found that the relaxation modulus (G) was dependent of the lipid phase as well as on the type of flour to which the lecithin was added. As expected, when lecithin was dispersed in distilled water, the lamellar liquid-crystalline phase was obtained. This phase had the greatest influence on G. However when lecithin was dispersed in tap water or 1.55 mM CaCl2 a mixture of different lipid phases was obtained. The influence of these mixtures on G was much less compared with lecithin in distilled water. The flours were from different flour streams, from a winter wheat and a spring wheat. One flour stream from the break system and one flour stream from the reduction system were used. It was found that the greatest increase in G due to the addition of lecithin was obtained for the flour streams from the reduction system. Furthermore, G increased more for the spring wheat than for the winter wheat.
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Eliasson, A.C., Tjerneld, E. On the influence of added lipid phases on the rheological properties of wheat flour doughs. Z Lebensm Unters Forch 191, 35–39 (1990). https://doi.org/10.1007/BF01202363
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DOI: https://doi.org/10.1007/BF01202363