Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours

A zero‐order equation described the expansion rate of foams. Lower viscosity and yield values of doughs allowed an increase in rate of expansion of foams as the degree of hydrolysis increased. Foam volume was increased by enzyme hydrolysis of wheat proteins from 63 mL for untreated wheat flour to 93...

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Detalles Bibliográficos
Autor principal: Pilosof, Ana María Renata
Publicado: 1994
Materias:
foam collapse
foam expansion
mathematical model
wheat flour
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v59_n3_p626_BOMBARA
http://hdl.handle.net/20.500.12110/paper_00221147_v59_n3_p626_BOMBARA
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v59_n3_p626_BOMBARA
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spelling paper:paper_00221147_v59_n3_p626_BOMBARA2023-06-08T14:46:15Z Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours Pilosof, Ana María Renata foam collapse foam expansion mathematical model wheat flour A zero‐order equation described the expansion rate of foams. Lower viscosity and yield values of doughs allowed an increase in rate of expansion of foams as the degree of hydrolysis increased. Foam volume was increased by enzyme hydrolysis of wheat proteins from 63 mL for untreated wheat flour to 93 mL for 36.7% DH flour. Time course of collapse was fitted by a second‐order equation suggesting that its rate was determined by coalescence between gas bubbles. The rate of collapse was enhanced by protein hydrolysis. This indicates that a high degree of gluten structure was required for maximum stability. Copyright © 1994, Wiley Blackwell. All rights reserved Fil:PILOSOF, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1994 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v59_n3_p626_BOMBARA http://hdl.handle.net/20.500.12110/paper_00221147_v59_n3_p626_BOMBARA
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic foam collapse
foam expansion
mathematical model
wheat flour
spellingShingle foam collapse
foam expansion
mathematical model
wheat flour
Pilosof, Ana María Renata
Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours
topic_facet foam collapse
foam expansion
mathematical model
wheat flour
description A zero‐order equation described the expansion rate of foams. Lower viscosity and yield values of doughs allowed an increase in rate of expansion of foams as the degree of hydrolysis increased. Foam volume was increased by enzyme hydrolysis of wheat proteins from 63 mL for untreated wheat flour to 93 mL for 36.7% DH flour. Time course of collapse was fitted by a second‐order equation suggesting that its rate was determined by coalescence between gas bubbles. The rate of collapse was enhanced by protein hydrolysis. This indicates that a high degree of gluten structure was required for maximum stability. Copyright © 1994, Wiley Blackwell. All rights reserved
author Pilosof, Ana María Renata
author_facet Pilosof, Ana María Renata
author_sort Pilosof, Ana María Renata
title Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours
title_short Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours
title_full Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours
title_fullStr Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours
title_full_unstemmed Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours
title_sort mathematical model for formation rate and collapse of foams from enzyme modified wheat flours
publishDate 1994
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v59_n3_p626_BOMBARA
http://hdl.handle.net/20.500.12110/paper_00221147_v59_n3_p626_BOMBARA
work_keys_str_mv AT pilosofanamariarenata mathematicalmodelforformationrateandcollapseoffoamsfromenzymemodifiedwheatflours
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