Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating
Document Type
Article
Publication Date
2-13-2020
Journal Title
Food Chemistry
ISSN
ISSN: 0308-8146 eISSN: 1873-7072
Keywords
Wheat, Dough-rheology, Dough-complex, Dough-collapse, Retrogradation, Mixolab
Disciplines
Agricultural Science | Agronomy and Crop Sciences
Abstract
Molecular interactions in dough are poorly defined but affect final product usage. By monitoring changes in torque as dough is formed, we identified 80–85 °C as a gateway stage determining dough collapse during the mixing/heating process. We propose that this phenomenon is a diagnostic signature linked to integral features of dough complexes formed by some wheat varieties but not others. We found the dough at 80–85 °C was stabilized by increasing the starting bowl temperature (before a standard linear increase in temperature) of the mixing process and demonstrated the significance of specific macromolecular interactions that are formed early in the mixing process. Enzymes including papain, alpha-amylase, glucose oxidase and phytase stabilized dough structure to facilitate transition through the gateway temperatures between 80 and 85 °C. Our results show that if the dough initially formed a protein-starch complex that was too large, instability and collapse of the structure can occur later.
Recommended Citation
Harati, H,
Bekes, F,
Howell, K,
Noonan, S,
Florides, C,
Beasley, J,
Diepeveen, D A,
and
Appels, R.
(2020), Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating. Food Chemistry, 316, 126357.
https://library.dpird.wa.gov.au/fc_researchart/261
