Study on the influence of flour protein content on the dough rheological properties for bakery products

Gabriela Constantinescu, Amelia Buculei, Ioana Rebenciuc

Volume 21, Issue 4;
Pages: 332-337; 2015
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Rheology can be defined as the study of how materials deform, flow or fail when force is applied. Food rheology focuses on the flow properties of single food components, which might already display a complex rheological response function, the flow of a composite food matrix, and the effect of processing on the food structure and its properties. For processed food the composition and the addition of ingredients to obtain a certain food quality and product performance requires deep rheological understanding of single ingredients their relation to food processing, and their final [1]. Full understanding of the rheological behavior of flour dough is of great importance from the practical point of view. Dough rheology affects directly the baking performance of flours, and rheological analyses have been made in order to optimize dough formulation. Although dough rheology has long been investigated, there remains a significant lack of understanding. This lacks of progress is due to the complexity of this biological system. The purpose of this study was to determine the influence of the protein content of the flour on dough rheological properties, and, also on the indicators of quality of the finished product: specific volume index ascorbic acid h / l, core porosity. To carry out the tests in the segment "bread" flour type 650 Baneasa was chosen like witness. The protein content was varied by adding vital gluten, depending on the capacity of hydration, to reach wet gluten content in the same meal 22%, 26% and 30%. This way of working was chosen to eliminate any other influence of other flour parameters on the quality indicators of the finished product. For the relevance of this study, the samples obtained were evaluated by extensograph, farinograph, alveograph and baking tests. The conclusions of the analysis performed on three samples with different content Baneasa flour gluten proteins are the following: it increases the capacity of hydration, increases dough stability, increases energy and decreases dough softening index. These phenomena improve dough machinability and finished product’s characteristics.
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