Scholarly record
EFFECT OF WHEAT SOURDOUGH ON MIXING, PASTING AND FUNDAMENTAL RHEOLOGICAL PROPERTIES OF WHEAT-FLOUR DOUGH
Abstract
The aim of this study was to analyze the impact of wheat sourdough product (powder form) on wheat flour dough rheological properties. Wheat sourdough (SD) was obtained from fermented wheat flour which allows bakers to obtain a healthier, nutritious, tastier and better flavor bread without high fermentation phases. The impact of SD (1-4%) on dough rheological properties have been analyzed using Mixolab according to the standard method ICC No. 173 and HAAKE MARS 40 rheometer (Termo-HAAKE, Karlsruhe, Germany) for oscillatory and creep–recovery measurements. According to the data obtained on the Mixolab, water absortion value increased by SD addition whereas dough development time and stability presented some fluctuations. Compared to the control sample Mixolab torque C2 related to protein weakening decreased which may indicate a weakening of the gluten network. In generall, dough rheological properties for starch gelatinization (C3) and stability of hot starch paste (C4) decreased by SD addition whereas Mixolab torque for final starch paste viscosity after cooling (C5) prestented some fluctuations. Compared to the control sample, all the differences between Mixolab torques presented higher values except the difference between C3 and C4 (C34) which presented some fluctuations. Oscilatory data showed that at low amount levels storage modulus, loss modulus decresead whereas at high amounts levles begin to present higher values. Phase angle was less than 1 for all the analyzed samples showing their solid-like behavior. Generally, these values were higher than control samples which indicates that dough with SD addition were more viscous and less elastic. According to the data obtained, wheat sourdough significantly influences dough technological behaviour which affect bakery products quality. Acknowledgments: This work was supported by a grant of the Ministry of Education and Research, CCDI-UEFISCDI, project number PN-IV-PCB-ROMD2024-0135, within PNCDI IV and NARD, 25.80013.5107.22ROMD
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