Wheat varietal flours: rheological and baking performance changes in the presence of additives

PONZIO, N.; FERRERO, C.; PUPPO, M. C.

Rosario, Argentina

Congreso; 1 Conferencia Latinoamericana ICC. Internacional Conference on Cereals and Cereal Products Quality and Safety; 2007

ICC International

The increasing offer of industrial baking products requires wheat grains of constant quality. However, it is not always possible to fulfil this requirement since the interaction genotype-environment affects cultivars quality, even in the case of the most stable ones. Therefore, as the behaviour of a particular wheat flour may change year to year, the use of additives has become a common practice to ensure an acceptable product. Objective: to analyze the effect of two different additives in dough properties and baking performance of two wheat varietal flours. Wheat varietal flours used were from Buck Pronto (BP) and Klein Escudo (KE), while additives incorporated to flours were an hydrocolloid (HMP: high metoxile pectin, 1 %), an emulsifier (DATEM: diacetil tartaric acid esters of monoglycerides, 1.5%) or a blend of both additives (HMP 1% DATEM 1.5%). Rheological characterisation (alveogram, texture profile analysis-TPA) of dough, with and without additives, was performed. These assays showed differences in alveographic force (W) and in most of the TPA parameters (hardness, adhesiveness and elasticity). SEM was used to evaluate the microstructure of dough. The baking performance was analysed through bread volume measurement, the increase (%) in width and height of loaves and TPA parameters of crumb. The bread volume analysis showed that BP flour performance was improved with the addition of HMP and HMP DATEM. Breads of additivated KE flour presented, in all cases, higher volumes than those obtained with the control sample. A similar trend was observed when analyzing the change in shape parameters of loaves: width was increased by HMP and HMP DATEM addition in the case of BP flour and by all additives in the case of KE flour. Height of BP loaves was modified by the presence of both additives, while height of KE pieces was increased only by HMP. Varietal flours without additives showed differences in TPA of crumb, and the effect of additivation was also different for both flours. DATEM increased hardness and consistency of KE crumb, while the addition of HMP DATEMdecreased both parameters. All additives diminished hardness and consistency of BP crumb. On the other hand, the additives increased and decrease elasticity of BP and KE crumb, respectively. Comparing results obtained for crumb and dough, it was found that the same additives affected TPA parameters of both samples in different way depending on the type of varietal flour. Results indicate that wheat varietal flours, even differing in only a HMGW subunit, exhibited a substantial different behavior in the presence of distinct additives. Further studies in this trend will help to optimize the use of additives on varietal flours and its blends in order to obtain different quality final products. References: Stauffer, Clyde E. 1990. Functional additives for Bakery Foods, Chapter 3: Emulsifiers and Dough Streghteners, Chapter 5: High Molecular Weight Additives. Cauvain, S.P. 2004. Chapter 18: Improving the texture of bread., in Texture in Food Vol.2.