Rheological properties of bread dough formulated with wheat flour organic calcium salts-FOS enriched inulin systems.

SALINAS, M.V.; MARIA CECILIA PUPPO

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Año: 2014 vol. 7 p. 1618 - 1628

1935-5130

The objective of this work was to study the effect of organic calcium salts- FOS enriched inulin systems on dough structure and rheological properties of wheat flour dough. Wheat flour was enriched with calcium lactate (CaLa2) or calcium citrate (Ca3Ci2) (from 1080 to 2520 ppm Ca) and FOS enriched inulin (In) (from 0% to 13%, w/w flour basis). Alveographic, texture, relaxation and viscoelasticity properties of dough were analyzed. Wet and dry gluten quantity, related to SEM structure, was also determined. P, L and W decreased with the increment of In content. When CaLa2 was employed, they changed mainly with fiber, hiding the effect of lactate; whereas with Ca3Ci2, these parameters were not only affected by the fiber, also by the salt. At In 6.5%, high calcium content (2520 ppm Ca) produces an increase in hardness and a decrease in cohesiveness for citrate ion; the opposite effect was detected with lactate ion. These parameters decreased at high content of In (13%). Adhesiveness was dependent only on In level; more adhesive dough at In > 6.5% were obtained, mainly in the case of CaLa2. Ca3Ci2 prevents the decrease in adhesiveness at In > 12%. At high calcium levels, high In produced more elastic dough only in the presence of citrate; for lactate, the predominant factor was In. Lactate anion destabilizes protein structure, and together with In favors formation of a less elastic gluten network. On the other hand, the stabilizing effect of citrate ion in a firm network was enhanced by FOS enriched inulin.