Wheat dough rheology at low water contents and the influence of xylanases

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Abstract

The effect of low water contents and xylanases on wheat dough rheology is reported. Farinograph, dynamic oscillation, and creep-recovery measurements were performed using water concentrations from 34 to 44.8% (total basis). A water reduction from 43.5–44.8% to 34% increased resistance upon mixing as evidenced by higher Farinograph Brabender Unit values, increased G' and G¿-values, and decreased the maximum creep compliance by 1–2 orders of magnitude. Addition of an endoxylanase with a higher selectivity for water-unextractable arabinoxylans and an endoxylanase with a higher selectivity for water-extractable arabinoxylans both resulted in lower G' and Farinograph dough consistencies and an increase in maximum creep compliance. The major influence of both xylanases was the release of water with possible water reductions of 2–5% (on water basis), though no distinct differences between the two xylanases were observed.
Original languageEnglish
Pages (from-to)478-484
JournalFood Research International
Volume66
Issue number2014
DOIs
Publication statusPublished - 2014

Keywords

  • nonlinear viscoelastic behavior
  • creep-recovery measurements
  • nuclear-magnetic-resonance
  • high solid concentrations
  • flour dough
  • gluten protein
  • unextractable solids
  • dynamic rheology
  • bread-making
  • starch

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