Artículo
BOMBARA, N.; PILOSOF, A.M.R.; AÑÓN, M.C. "Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours" (1994) Journal of Food Science. 59(3):626-628
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Abstract:
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
Registro:
| Documento: | Artículo |
| Título: | Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours |
| Autor: | BOMBARA, N.; PILOSOF, A.M.R.; AÑÓN, M.C. |
| Filiación: | Depto. de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina Centro de Investigación y Desarrollo en Criotecnología de Alimentos ‐ CIDCA, La Plata, 1900, Argentina |
| Palabras clave: | foam collapse; foam expansion; mathematical model; wheat flour |
| Año: | 1994 |
| Volumen: | 59 |
| Número: | 3 |
| Página de inicio: | 626 |
| Página de fin: | 628 |
| DOI: | http://dx.doi.org/10.1111/j.1365-2621.1994.tb05578.x |
| Título revista: | Journal of Food Science |
| Título revista abreviado: | J. Food. Sci. |
| ISSN: | 00221147 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v59_n3_p626_BOMBARA |
Referencias:
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Citas:
---------- APA ----------
BOMBARA, N., PILOSOF, A.M.R. & AÑÓN, M.C. (1994) . Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours. Journal of Food Science, 59(3), 626-628.http://dx.doi.org/10.1111/j.1365-2621.1994.tb05578.x
---------- CHICAGO ----------
BOMBARA, N., PILOSOF, A.M.R., AÑÓN, M.C. "Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours" . Journal of Food Science 59, no. 3 (1994) : 626-628.http://dx.doi.org/10.1111/j.1365-2621.1994.tb05578.x
---------- MLA ----------
BOMBARA, N., PILOSOF, A.M.R., AÑÓN, M.C. "Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours" . Journal of Food Science, vol. 59, no. 3, 1994, pp. 626-628.http://dx.doi.org/10.1111/j.1365-2621.1994.tb05578.x
---------- VANCOUVER ----------
BOMBARA, N., PILOSOF, A.M.R., AÑÓN, M.C. Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours. J. Food. Sci. 1994;59(3):626-628.http://dx.doi.org/10.1111/j.1365-2621.1994.tb05578.x
