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.

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
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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