Water mobility and microstructure of gluten network during dough mixing using TD NMR. (30th May 2023)

• Record Type: Journal Article
• Authors: Dufour, Maude; Foucat, Loïc; Hugon, Florence; Dugué, Aurore; Chiron, Hubert; Della Valle, Guy; Kansou, Kamal; Saulnier, Luc
• Is Part Of: Food chemistry. Volume 409(2023)
• Publication Date: 2023-05-30
• Subjects: Hydration state -- Wheat -- Flour -- Classification tree -- Water-gluten interactions; AGT total flour fatty acid content (%) -- AXT total flour pentosan content (%) -- H Hagberg falling number (s) -- HC hydration capacity (g water per 100 g wet flour) determined with the Brabender farinograph -- STf stability time (min) determined with the Brabender farinograph -- HS Hydration state -- LWi Line Width of T2i peak -- MC flour moisture content (% wet basis) -- p total flour protein content (%) -- P dough's toughness (mm) determined with the Chopin alveograph -- L dough's extensibility (mm) determined with the Chopin alveograph -- W deformation energy of dough determined with the Chopin alveograph -- IE ability of the dough to shrink after deformation (%) determined with the Chopin alveograph -- Pmax maximal power (W) determined on a power curve -- t(Pmax) time to reach Pmax (s) determined on a power curve -- P2i populations "i" (%) associated with T2i relaxation time -- P(t) power (W) curve during mixing -- T2i relaxation time (ms) of the population "i" -- UCD flour damaged starch content; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.135329
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Water mobility distribution in dough changed with mixing conditions. Four patterns of water distribution were defined as hydration states. Hydration states were discriminated by the most mobile water pools. Changes in hydration states were related to gluten network development. Abstract: This work aimed to establish the relationships between flour components, dough behaviour and changes in water distribution at mixing. TD NMR was used to track water distribution in dough during mixing for different mixing times and hydration levels. Four commercial wheat flours with distinct characteristics were expressly selected to exhibit various dough behaviours at mixing. TD NMR measurements of mixed dough samples revealed four to five water mobility domains depending on the flour type and the mixing modality. A classification tree procedure was used to identify characteristic patterns of water mobility in dough, called hydration states (HS). The HS changes with experimental conditions are highly dependent on flour characteristics, and HS were assigned to physical/chemical changes in the gluten network during dough formation. This study proposes an interpretation of the water distribution in dough based on gluten network development. This will help to adapt the mixing process to the flour characteristics.