Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating
Harati, H., Bekes, F., Howell, K., Noonan, S., Florides, C., Beasley, J., Diepeveen, D.ORCID: 0000-0002-1535-8019 and Appels, R.
(2020)
Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating.
Food Chemistry, 316
.
Art. 126357.
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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.
Item Type: | Journal Article |
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Murdoch Affiliation: | School of Veterinary and Life Sciences |
Publisher: | Elsevier Limited |
Copyright: | © 2020 Elsevier Ltd. |
URI: | http://researchrepository.murdoch.edu.au/id/eprint/54846 |
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