Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour. (30th August 2019)

• Record Type: Journal Article
• Authors: Hackenberg, Stefanie; Vogel, Claudia; Scherf, Katharina Anne; Jekle, Mario; Becker, Thomas
• Is Part Of: Food chemistry. Volume 290(2019)
• Page Start: 64
• Page End: 71
• Publication Date: 2019-08-30
• Subjects: Damaged starch -- Resistance to extension -- Protein network analysis -- CLSM -- Bread quality -- DoughLab -- Protein solubility; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.03.016
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Mechanical starch modification influenced the dough development during kneading. Starch swelling induced lowered protein interfacial interactions. Cavities within the gluten network are enhanced due to a volume increase of starch. Swollen starch granules are the cause for reduced resistance to extension of dough. Abstract: The effect of kneading on dough microstructure development, dough elongation and bread volume was investigated using wheat flour with a high mechanical starch modification (MSM) level. The resistance to extension (Rmax ) of dough produced from wheat flour with a high MSM level increased by 52.5% because of higher protein network connectivity with prolonged kneading time. The improved network structure was caused by an increased protein branching rate (+14.8%), a decreased protein end-point rate (−24.3%) and a decreased mean lacunarity (−64%). Rmax was highly correlated with specific bread volume ( r = 0.97, P < 0.05) only if the dough was not over-kneaded. Kneading time adaptation of the dough produced from high MSM flour significantly increased specific bread volume by 24.4%. Differences compared with the standard can be attributed to weakened network connectivity because of weakened protein interfacial interactions and larger cavities within the gluten network, both caused by starch swelling.