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Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan
Author(s) -
Meng Kexin,
Gao Haiyan,
Zeng Jie,
Zhao Jingxiang,
Qin Yueqi,
Li Guanglei,
Su Tongchao
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.11078
Subject(s) - absorption of water , rheology , food science , differential scanning calorimetry , gluten , softening , wheat flour , materials science , farinograph , starch , thermal stability , glucomannan , viscosity , viscoelasticity , chemistry , composite material , physics , organic chemistry , thermodynamics
BACKGROUND This work aimed to investigate the effects of different levels of konjac glucomannan (KGM) on the thermomechanical and pasting properties, water distribution, gelatinization, texture, and microstructural characteristics of wheat flour and dough. RESULTS The thermomechanical properties assessed with a Mixolab showed that KGM could increase the water absorption and degree of softening and decrease the stability time of wheat dough. In addition, wheat flour starch with KGM underwent significant ( P < 0.05) gelatinization changes according to the rapid viscosity analyzer and differential scanning calorimetry results. These results demonstrated that KGM enhanced the thermal stability and anti‐aging capacity of wheat flour. All doughs with KGM exhibited viscoelastic behavior but lower hardness and gumminess. Low‐field nuclear magnetic resonance showed that water, with a tight binding force, migrated to the weaker binding forces in the dough. A noticeable disruption of the gluten network was observed at the highest level of KGM. However, an intermediate level of KGM addition (10 or 15 g kg −1 flour) still rendered dough with satisfactory properties. CONCLUSION A certain amount of KGM could enhance the thermal stability and anti‐aging ability of wheat flour, improve the viscoelastic behavior, and decrease the hardness and gumminess of dough. In general, the mixing of flour and dough with KGM addition of 10 or 15 g kg −1 flour was of good quality. © 2021 Society of Chemical Industry