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Effects of whey protein ingredients ...

University of Minnesota.

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Effects of whey protein ingredients on mixing and baking properties of wheat flour.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Effects of whey protein ingredients on mixing and baking properties of wheat flour./
Author:	Holton, Elizabeth Ellen.
Description:	396 p.
Notes:	Adviser: Elaine H. Asp.
Contained By:	Dissertation Abstracts International61-03B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9966233
ISBN:	9780599708631

Effects of whey protein ingredients on mixing and baking properties of wheat flour.
Holton, Elizabeth Ellen.

Effects of whey protein ingredients on mixing and baking properties of wheat flour. - 396 p.

Adviser: Elaine H. Asp.

Thesis (Ph.D.)--University of Minnesota, 2000.

The Rapid Visco Analyzer traces also indicated an interaction whose character depended on the denaturation level of the WPI. While data showed an interaction, it did not clarify the nature of the interaction.

ISBN: 9780599708631Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effects of whey protein ingredients on mixing and baking properties of wheat flour.
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020 $a 9780599708631
035 $a (UMI)AAI9966233
035 $a AAI9966233
040 $a UMI $c UMI
100 1 $a Holton, Elizabeth Ellen. $3 1037236
245 1 0 $a Effects of whey protein ingredients on mixing and baking properties of wheat flour.
300 $a 396 p.
500 $a Adviser: Elaine H. Asp.
500 $a Source: Dissertation Abstracts International, Volume: 61-03, Section: B, page: 1144.
502 $a Thesis (Ph.D.)--University of Minnesota, 2000.
520 $a The Rapid Visco Analyzer traces also indicated an interaction whose character depended on the denaturation level of the WPI. While data showed an interaction, it did not clarify the nature of the interaction.
520 $a The primary purpose of this research was to investigate how the addition of whey protein isolate affects the mixing and baking properties of flour. Because of disagreement in the literature, it was essential to understand how the whey and bread system were interacting in order to improve predictions about how a whey ingredient will influence the final product characteristics of bread.
520 $a Mixograph mixing experiments found that even a 1% addition of commercial whey protein isolate (CWPI) changed mixing curves but up to 3% of a whey protein isolate heated to 95°C (HWPI) could be added to flour without significantly changing the mixing properties. When this threshold of addition was passed, increases in Time to Peak and decreases in Peak Height became significant. Mixing was also performed with WPIs that had the -SH groups chemically blocked to better elucidate the mechanism by which WPIs interact with flour proteins. The -SH blocking data quantitatively confirm an -SH-mediated, WPI-gluten interaction with CWPI. The regular mixing results and qualitative data from the -SH blocking study indicate an -SH-mediated interaction with HWPI.
520 $a Whey protein Isolate addition had little effect on the bread loaf quality parameters of loaf volume, color, firming or crumb structure, except in the case of the 3% heated WPI. This treatment caused bread to have a darker, firmer, more open structured crumb. It was hypothesized that interference by -SH groups in HWPI weaken the dough and cause the observed results. This research provides important information into understanding how whey proteins function in dough.
590 $a School code: 0130.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a University of Minnesota. $3 676231
773 0 $t Dissertation Abstracts International $g 61-03B.
790 $a 0130
790 1 0 $a Asp, Elaine H., $e advisor
791 $a Ph.D.
792 $a 2000
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9966233