Abstract
Wheat dough exhibits poor processibility immediately after a mechanical strain, such as mixing or laminating. For proper dough processing, the relaxation of gluten network must occur during a process interrupting resting time of usually 10–25 min. The ability of electric fields to induce modifications in biological structures within seconds, makes an application of this technique reasonable for accelerating the structural relaxation during dough resting. Applying alternating current electric fields (AC-fields) to wheat dough, causes viscoelastic properties corresponding to those of rested dough: AC-fields (110–260 V, 1–5 s) increased extensibility and softness of dough corresponding to resting times up to 25 or rather 50 min. Based on this significant acceleration of structural relaxation, an almost continuously dough processing after a mechanical stress by a simple and short post-processing step without changing dough's gas release (ΔVtotal ≤ 3.0%) as well as holding capacity (Δgas retention ≤ 1.47%) and the textural properties of the product appears feasible.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
