Der Einfluß des Zusatzes von Hemicellulosen auf die Fließeigenschaften von Weizenmehlteig |
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| Authors: | J Lenz H Wutzel |
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| Institution: | (1) Forschungsabteilung der Lenzing AG, A-4860 Lenzing, FRG;(2) Bäckereilabor der Bäckerinnung Wien, Florianigasse 13, A-1080 Wien, FRG |
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| Abstract: | The water adsorption capacity of a dough consisting of wheat flour was increased linearly by the addition of water-insoluble hemicelluloses (xylane, mannane etc.) extracted from beech-wood pulp using soda lye (a by-product of viscose fiber production). The investigation of this finding by viscosity measurements revealed two reasons for the higher water uptake: 1) a higher kneading resistance of the dough, and 2) a gel-regeneration of the kneaded dough during the dough-rest.Herrn Prof. Dr. Josef Schurz zum 60. Geburtstag gewidmet. |
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| Keywords: | Hemicellulose wheat flour viscosity adsorption of water |
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