Influence of water and barley β-glucan addition on wheat dough viscoelasticity |
| |
Authors: | Adriana Skendi Maria Papageorgiou Costas G Biliaderis |
| |
Affiliation: | 1. Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University, P.O. Box 256, Thessaloniki 541 24, Greece;2. Cereal Institute, N.AG.RE.F, P.O. Box 60411, 57001 Thessaloniki, Greece |
| |
Abstract: | The effects of the addition of two barley β-glucan isolates (0.2–1.0% of wheat flour), differing in molecular weight, and water (53–63% in a poor breadmaking wheat flour, cv. Dion, and 58–68% in a good breadmaking wheat flour, cv. Yekora) on the viscoelastic properties of wheat flour doughs were investigated. A response surface model (CCF) was used to evaluate the effects observed on the dynamic and creep-recovery parameters of the dough. The evaluation was done separately for each combination of β-glucan isolate (BG1 of ~105 Da and BG2 of ~2 × 105 Da) and flour type. Besides the contents of β-glucan and water, the molecular size of the polysaccharide and the flour quality were important determinants of the dough’s viscoelastic behavior. Compared to BG1, the higher molecular weight β-glucan (BG2) brought about major changes on all the rheological responses of the fortified doughs. The addition of appropriate levels of β-glucans and water in the poor breadmaking cultivar (Dion) doughs could yield similar viscoelastic responses to those observed by a non-fortified good breadmaking quality flour dough (Yekora). |
| |
Keywords: | |
本文献已被 ScienceDirect 等数据库收录! |
|