Effect of Damaged Starch and NaCl Level on the Dough Handling Properties of a Canadian Western Red Spring Wheat. Issue 6 (1st August 2017)

• Record Type: Journal Article
• Authors: Stone, Andrea K.; Hucl, Pierre J.; Scanlon, Martin G.; Nickerson, Michael T.
• Is Part Of: Cereal chemistry. Volume 94:Issue 6(2017.)
• Page Start: 970
• Page End: 977
• Publication Date: 2017-08-01
• Subjects: Chemistry, Technical -- Periodicals; Baking -- Periodicals; Baking; Chemistry, Technical; Edible Grain; Food Analysis; Electronic journals; Periodicals; 664.72
• DOI: 10.1094/CCHEM-05-17-0096-R
• Languages: English
• ISSNs: 0009-0352

Abstract

Abstract : The effects of damaged starch and NaCl (1 and 2% w/w [flour weight]) on the dough handling properties of a wheat flour ( Triticum asetivum L. 'Roblin') were investigated with rheological and textural methods. Damaged starch levels of the base flour and three remilled flours (using reduction rolls with decreasing gap sizes) were 5.42, 6.23, 7.30, and 8.43%. Rheological measurements on the dough showed that the complex modulus increased and the loss tangent (tan δ) decreased with increasing damaged starch levels in the flour, indicating that greater amounts of damaged starch produced stiffer dough. The base flour produced doughs with the highest creep compliance value ( J max ), whereas the flour with the most damaged starch deformed the least. Higher levels of salt produced stiffer dough that deformed less, as evident by the higher complex modulus and lower creep compliance, compared with 1% NaCl. Damaged starch overall decreased dough stickiness (N), work of adhesion (N·s), and cohesiveness (mm). Increasing the salt content decreased the stickiness of the doughs. Increasing the damaged starch greatly increased dough extensibility at 1% NaCl. The greater amounts of damaged starch in the remilled flour mitigated some of the negative effects of reducing the salt content on the dough machinability.