Relationship of starch damage to wheat dough rheological behaviour
2016
Rakita, Slađana | Torbica, Aleksandra | Hadnađev, Miroslav | Dapčević-Hadnađev, Tamara | Pojić, Milica
Starch damage is inevitable during the process of conversion of grain to flour. The amount of starch damage presents an important quality parameter for the evaluation of wheat flours. Starch damage severely changes starch granular structure and affects functional properties and rheological behaviour of flour dough. It is largely responsible for changes in baking absorption, dough handling properties and gassing power. The influence of starch damage on loaf volume and bread crumb texture has also been reported. The aim of this paper was to establish the relationship between starch damage and rheological properties of wheat flour dough. For this purpose, ninety two wheat samples demonstrating wide diversity in technological and rheological properties were selected. Different empirical and fundamental rheological tests were carried out, while Principal Component Analysis was used to visualize the relationship between selected parameters. The ability of damaged starch to absorb more water than native granules was confirmed by positive correlation between starch damage content and water absorption capacity of flour. It was observed that starch damage level was positively correlated to dough tenacity, the ratio P/L and deformation energy, while negatively correlated to dough extensibility and swelling index. Mixolab torques (C3, C4 and C5) which indicate changes in dough starch component were inversely correlated to starch damage level. Moreover, a negative relationship between damaged starch and dough strength measured by dynamic oscillatory test indicated the weakening of dough structure with increasing starch damage level.
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