Abstract
The water adsorption capacity of a dough consisting of wheat flour was increased linearly by the addition of water-insoluble hemicelluloses (xylane, mannane etc.) extracted from beech-wood pulp using soda lye (a by-product of viscose fiber production). The investigation of this finding by viscosity measurements revealed two reasons for the higher water uptake: 1) a higher kneading resistance of the dough, and 2) a gel-regeneration of the kneaded dough during the dough-rest.
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Literatur
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Gekürzte Fassung eines Vortrages, gehalten auf der Tagung für Lebensmittelrheologie in Detmold vom 12. – 16. März 1984.
Herrn Prof. Dr. Josef Schurz zum 60. Geburtstag gewidmet.
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Lenz, J., Wutzel, H. Der Einfluß des Zusatzes von Hemicellulosen auf die Fließeigenschaften von Weizenmehlteig. Rheol Acta 23, 570–572 (1984). https://doi.org/10.1007/BF01329291
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DOI: https://doi.org/10.1007/BF01329291