Journal article

Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating

Haleh Harati, Frank Bekes, Kate Howell, Stephen Noonan, Chris Florides, Jess Beasley, Dean Diepeveen, Rudi Appels

FOOD CHEMISTRY | ELSEVIER SCI LTD | Published : 2020

Abstract

Molecular interactions in dough are poorly defined but affect final product usage. By monitoring changes in torque as dough is formed, we identified 80-85 °C as a gateway stage determining dough collapse during the mixing/heating process. We propose that this phenomenon is a diagnostic signature linked to integral features of dough complexes formed by some wheat varieties but not others. We found the dough at 80-85 °C was stabilized by increasing the starting bowl temperature (before a standard linear increase in temperature) of the mixing process and demonstrated the significance of specific macromolecular interactions that are formed early in the mixing process. Enzymes including papain, a..

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