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Title: Effects of yeast, carboxymethylcellulose, yoghurt, transglutaminase and cyclodextrinase on the mixing properties of oat dough
Authors: Ngemakwe, Patrick HN 
Le Roes-Hill, Marilize 
Jideani, Victoria A 
Keywords: Oat dough;Yeast;CarboxyMethyCellulose;Yoghurt;Transglutaminase;Cyclodextrinase;Response surface methodology;Mixing properties
Issue Date: 2013
Publisher: Journal of Food Science and Technology
Source: Ngemakwe, P.H.N., Le Roes-Hill, M. & Jideani, V. 2015. Effects of yeast, carboxymethylcellulose, yoghurt, transglutaminase and cyclodextrinase on mixing properties of oat dough. Journal of Food Science and Technology, 52910)6266-6277.
Abstract: The effects of yeast, carboxylmethylcellulose (CMC), plain yoghurt (YG), transglutaminase (TG) and cyclodextrinase (CG) on the mixing properties of oat dough were investigated through the use of DoughLab. A 25-2fractional factorial design resolution III with yeast (1.25, 3.25 %), CMC (1, 2 %), YG (10.75, 33.75 %), TG (0.5, 1.5 %) and CG (10, 40 μl) as independent variables was implemented. The parameters measured were water absorption, arrival time, stability, energy at peak, peak resistance, development time, departure time, softening and bandwith at peak. CMC significantly (p < 0.05) increased stability, energy at peak, development and departure times, but significantly (p < 0.05) decreased water absorption, peak resistance, softening and bandwidth at peak. TG signficantly increased water absorption, peak resistance and softening, but significantly decreased energy and development time. YG significantly (p < 0.05) decreased all the parameters measured, with the exception of softening, which was significantly increased. In contrast, yeast and cyclodextrinase did not significantly affect the oat dough during mixing. Principal component analysis indicated that 85.5 % of the variation in the data could be explained by two components. Component 1 explaining 52.3 % of the variation loaded highly on dough strength (stability and departure time). Component 2 contributing 33.2 % of the variation loaded on dough resistance (water absorption and peak resistance). CMC significantly increased dough strength while yoghurt reduced it significantly. TG significantly (p < 0.05) increased the resistance of the dough to mixing while CMC and yoghurt reduced it significantly (p < 0.05). Hence, CMC, TG and yoghurt are ingredients of choice when modifying oat dough mixing properties.
Appears in Collections:Prof. Victoria A Jideani
BUS - Journal Articles (DHET subsidised)

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