Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2000-04

AUTHORS

S. Kenny, K. Wehrle, C. Stanton, Elke K. Arendt

ABSTRACT

Dairy ingredients are used in breadmaking for their nutritional benefits and functional properties. The effects of the traditionally-used whole and skimmed milk powder, sodium caseinate, casein hydrolysate and three whey protein concentrates on dough rheology and bread quality were studied. Whole and skimmed milk powders improved sensory characteristics. Sodium caseinate and hydrolysed casein displayed beneficial functional properties in breadmaking including low proof time, high volume and low firmness. Both ingredients increased dough height measured with the rheofermentometer. Bread with 2% or 4% sodium caseinate added was rated highly in sensory evaluation. Incorporation of whey protein concentrates generally increased proof time, decreased loaf volume and decreased dough height measured with the rheofermentometer. More... »

PAGES

391-396

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s002170050569

DOI

http://dx.doi.org/10.1007/s002170050569

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1043616986


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0908", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Food Sciences", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/09", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Engineering", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "Food Science & Technology Department, National Food Biotechnology Centre, University College, Cork, Ireland e-mail: e.arendt@ucc.ie, IE"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Kenny", 
        "givenName": "S.", 
        "id": "sg:person.011174233577.08", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011174233577.08"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "Food Science & Technology Department, National Food Biotechnology Centre, University College, Cork, Ireland e-mail: e.arendt@ucc.ie, IE"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Wehrle", 
        "givenName": "K.", 
        "id": "sg:person.010752301051.67", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010752301051.67"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Teagasc - The Irish Agriculture and Food Development Authority", 
          "id": "https://www.grid.ac/institutes/grid.6435.4", 
          "name": [
            "Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, IE"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Stanton", 
        "givenName": "C.", 
        "id": "sg:person.0631363014.01", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0631363014.01"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "Food Science & Technology Department, National Food Biotechnology Centre, University College, Cork, Ireland e-mail: e.arendt@ucc.ie, IE"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Arendt", 
        "givenName": "Elke K.", 
        "id": "sg:person.01100262457.79", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01100262457.79"
        ], 
        "type": "Person"
      }
    ], 
    "datePublished": "2000-04", 
    "datePublishedReg": "2000-04-01", 
    "description": "Dairy ingredients are used in breadmaking for their nutritional benefits and functional properties. The effects of the traditionally-used whole and skimmed milk powder, sodium caseinate, casein hydrolysate and three whey protein concentrates on dough rheology and bread quality were studied. Whole and skimmed milk powders improved sensory characteristics. Sodium caseinate and hydrolysed casein displayed beneficial functional properties in breadmaking including low proof time, high volume and low firmness. Both ingredients increased dough height measured with the rheofermentometer. Bread with 2% or 4% sodium caseinate added was rated highly in sensory evaluation. Incorporation of whey protein concentrates generally increased proof time, decreased loaf volume and decreased dough height measured with the rheofermentometer.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s002170050569", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1312167", 
        "issn": [
          "0044-3026", 
          "1438-2385"
        ], 
        "name": "European Food Research and Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "6", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "210"
      }
    ], 
    "name": "Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality", 
    "pagination": "391-396", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "cfc33cead5da0669c1b44c6bcfa3cdf2eafd09df0bca7fa88fccf0b5580550e7"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s002170050569"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1043616986"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s002170050569", 
      "https://app.dimensions.ai/details/publication/pub.1043616986"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-10T23:25", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8693_00000515.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs002170050569"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s002170050569'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s002170050569'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s002170050569'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s002170050569'


 

This table displays all metadata directly associated to this object as RDF triples.

85 TRIPLES      20 PREDICATES      27 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s002170050569 schema:about anzsrc-for:09
2 anzsrc-for:0908
3 schema:author N935ad0c95d054aff90865776af867473
4 schema:datePublished 2000-04
5 schema:datePublishedReg 2000-04-01
6 schema:description Dairy ingredients are used in breadmaking for their nutritional benefits and functional properties. The effects of the traditionally-used whole and skimmed milk powder, sodium caseinate, casein hydrolysate and three whey protein concentrates on dough rheology and bread quality were studied. Whole and skimmed milk powders improved sensory characteristics. Sodium caseinate and hydrolysed casein displayed beneficial functional properties in breadmaking including low proof time, high volume and low firmness. Both ingredients increased dough height measured with the rheofermentometer. Bread with 2% or 4% sodium caseinate added was rated highly in sensory evaluation. Incorporation of whey protein concentrates generally increased proof time, decreased loaf volume and decreased dough height measured with the rheofermentometer.
7 schema:genre research_article
8 schema:inLanguage en
9 schema:isAccessibleForFree false
10 schema:isPartOf N063f15dae4bc47d7ae3ca088311423a2
11 N894f22398ada4088aed6d281bff20d9f
12 sg:journal.1312167
13 schema:name Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality
14 schema:pagination 391-396
15 schema:productId N8605f8dbfdb34a039e5b11a8d8bb34b2
16 N9ba26f4817db48aa98d5b7ebf487bd96
17 Nefc553f7b96140d5857242c538426f4a
18 schema:sameAs https://app.dimensions.ai/details/publication/pub.1043616986
19 https://doi.org/10.1007/s002170050569
20 schema:sdDatePublished 2019-04-10T23:25
21 schema:sdLicense https://scigraph.springernature.com/explorer/license/
22 schema:sdPublisher N610d9f7c5e3c4f45a41eceaaa5971a9a
23 schema:url http://link.springer.com/10.1007%2Fs002170050569
24 sgo:license sg:explorer/license/
25 sgo:sdDataset articles
26 rdf:type schema:ScholarlyArticle
27 N063f15dae4bc47d7ae3ca088311423a2 schema:volumeNumber 210
28 rdf:type schema:PublicationVolume
29 N584fc3fc6bd540218284fcc5a981b114 rdf:first sg:person.010752301051.67
30 rdf:rest N6fb9ef02b1254391ab76e7fedeb6f615
31 N610d9f7c5e3c4f45a41eceaaa5971a9a schema:name Springer Nature - SN SciGraph project
32 rdf:type schema:Organization
33 N6fb9ef02b1254391ab76e7fedeb6f615 rdf:first sg:person.0631363014.01
34 rdf:rest Ndb9858efad39400fbc8712454c49f12b
35 N8605f8dbfdb34a039e5b11a8d8bb34b2 schema:name doi
36 schema:value 10.1007/s002170050569
37 rdf:type schema:PropertyValue
38 N894f22398ada4088aed6d281bff20d9f schema:issueNumber 6
39 rdf:type schema:PublicationIssue
40 N935ad0c95d054aff90865776af867473 rdf:first sg:person.011174233577.08
41 rdf:rest N584fc3fc6bd540218284fcc5a981b114
42 N9ba26f4817db48aa98d5b7ebf487bd96 schema:name readcube_id
43 schema:value cfc33cead5da0669c1b44c6bcfa3cdf2eafd09df0bca7fa88fccf0b5580550e7
44 rdf:type schema:PropertyValue
45 Ndb9858efad39400fbc8712454c49f12b rdf:first sg:person.01100262457.79
46 rdf:rest rdf:nil
47 Nefc553f7b96140d5857242c538426f4a schema:name dimensions_id
48 schema:value pub.1043616986
49 rdf:type schema:PropertyValue
50 anzsrc-for:09 schema:inDefinedTermSet anzsrc-for:
51 schema:name Engineering
52 rdf:type schema:DefinedTerm
53 anzsrc-for:0908 schema:inDefinedTermSet anzsrc-for:
54 schema:name Food Sciences
55 rdf:type schema:DefinedTerm
56 sg:journal.1312167 schema:issn 0044-3026
57 1438-2385
58 schema:name European Food Research and Technology
59 rdf:type schema:Periodical
60 sg:person.010752301051.67 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
61 schema:familyName Wehrle
62 schema:givenName K.
63 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010752301051.67
64 rdf:type schema:Person
65 sg:person.01100262457.79 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
66 schema:familyName Arendt
67 schema:givenName Elke K.
68 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01100262457.79
69 rdf:type schema:Person
70 sg:person.011174233577.08 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
71 schema:familyName Kenny
72 schema:givenName S.
73 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011174233577.08
74 rdf:type schema:Person
75 sg:person.0631363014.01 schema:affiliation https://www.grid.ac/institutes/grid.6435.4
76 schema:familyName Stanton
77 schema:givenName C.
78 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0631363014.01
79 rdf:type schema:Person
80 https://www.grid.ac/institutes/grid.6435.4 schema:alternateName Teagasc - The Irish Agriculture and Food Development Authority
81 schema:name Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, IE
82 rdf:type schema:Organization
83 https://www.grid.ac/institutes/grid.7872.a schema:alternateName University College Cork
84 schema:name Food Science & Technology Department, National Food Biotechnology Centre, University College, Cork, Ireland e-mail: e.arendt@ucc.ie, IE
85 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...