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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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v59_n3_p626_BOMBARA |
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todo:paper_00221147_v59_n3_p626_BOMBARA2023-10-03T14:27:04Z Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours BOMBARA, N. PILOSOF, A.M.R. AÑÓN, M.C. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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 BOMBARA, N. PILOSOF, A.M.R. AÑÓN, M.C. 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 |
| format |
JOUR |
| author |
BOMBARA, N. PILOSOF, A.M.R. AÑÓN, M.C. |
| author_facet |
BOMBARA, N. PILOSOF, A.M.R. AÑÓN, M.C. |
| author_sort |
BOMBARA, N. |
| 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 |
| url |
http://hdl.handle.net/20.500.12110/paper_00221147_v59_n3_p626_BOMBARA |
| work_keys_str_mv |
AT bombaran mathematicalmodelforformationrateandcollapseoffoamsfromenzymemodifiedwheatflours AT pilosofamr mathematicalmodelforformationrateandcollapseoffoamsfromenzymemodifiedwheatflours AT anonmc mathematicalmodelforformationrateandcollapseoffoamsfromenzymemodifiedwheatflours |
| _version_ |
1782023583122325504 |