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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| Autores principales: | , , |
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| Formato: | JOUR |
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v59_n3_p626_BOMBARA |
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| Sumario: | 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 |
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