Rheological properties of wheat flour dough: effect of resistant starch and emulsifiers

A.V., GOMEZ; D.B.O., OLIVEIRA; M.C., AÑON; M.C., PUPPO; C.C., TADINI

Dublin, Irlanda

Congreso; 2010 EFFoST ANNUAL MEETING. FOOD and HEALTH; 2010

European Federation of Food Science and Technology

The objective of this work was to study the effects of addition of resistant starch (RS: 12.5 %) and different emulsifiers (SSL, DATEM, PS80; levels from 0 to 0.5 %) in a pan bread formulation, on the rheological properties of dough. Wheat flour with farinographic water absorption of 62.7 % was used for all runs. For this purpose, a simplex mixture experimental design was applied and the results were compared to those obtained from a control dough (without emulsifiers). Rheological behavior of dough was determined throughout alveographic, texture profile analysis (TPA), uniaxial extension (UE) and rheofermentation (RF) assays. Alveographic extensibility (L) and baking strength of dough (W) were not affected by the addition of emulsifiers; while tenacity (P) of dough formulations with PS80 and DATEM decreased in relation to control one. The presence of emulsifiers significantly increased the dough hardness, except of the sample 2 (with maximum amount of PS80), while decreased the extensibility (E) measured by UE assay. From rheofermentation curves, a reduced development of dough was obtained from runs 2 and 5; probably pan bread produced from these formulations would have low specific volume. Formulations from runs 1 and 7 (central point) reached the maximum values of maximum height of curve development (Hm) at the lowest fermentation times; therefore, these mixtures would be optimum formulations for bread industrial processes. A response surface methodology analysis, applying a special cubic model was performed to TPA, UE and RF parameters. The experimental data of Hm was well fitted (r2 = 99.60), therefore this parameter was considered for the optimization of pan bread formulation and the maximum value obtained was Hm = 45.5 mm, corresponding to a formulation produced with SSL of 0.488, PS80 of 0.361 and DATEM of 0.151, in coded values; that would produce loaves with the highest volume.