Journal of Food Processing & Technology

Malin Elisabet Sjoo

Publications

• Research Article
  Phase Separation, Water and Thermal Properties of Andean Grain Flours and their Effect on Wheat Flour Dough
  Author(s): Sander Jonathan Pérez, Cinthia Carola Rojas, Ann-Charlotte Eliasson and Malin Elisabet SjooSander Jonathan Pérez, Cinthia Carola Rojas, Ann-Charlotte Eliasson and Malin Elisabet Sjoo
  
  Structural components and their interaction with water are fundamental to dough functionality. By studying phase-separated systems the understanding of new formulas for bakery products can be improved. The phase separation, water and thermal properties of doughs from Andean grain flours and wheat flour substituted by Andean grain flours at two levels (25% and 50%) were investigated. Amaranth, canahua, and quinoa were used. Water and thermal properties at temperatures relevant for baking were analyzed by differential scanning calorimetry. Structures and particles in dough and phases were further observed under a microscope. By ultracentrifugation, amaranth flour dough was separated into nine phases, and quinoa flour into eight. This can be compared to four for wheat flour. Canahua dough remained partially unseparated. The changes in the volume fraction of phases, thermal properties, an.. View More»
  

  Abstract PDF