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Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread
Author(s) -
Han Hye Min,
Koh BongKyung
Publication year - 2011
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.4499
Subject(s) - ferulic acid , caffeic acid , food science , chemistry , syringic acid , gallic acid , phenolic acid , rutin , gluten , coumaric acid , antioxidant , biochemistry
BACKGROUND: The effects of different phenolic acids on the rheological properties and gluten proteins of hard wheat flour dough and bread were investigated. Caffeic, ferulic, syringic and gallic acids were each blended with hard wheat flour at a concentration of 4.44 µmol L −1 g −1 flour. RESULTS: Mixing time and tolerance were reduced with the addition of phenolic acids. The phenolic acids reduced the maximum resistance to extension ( R max ) and increased the extensibility of dough, with effects in the following order: gallic < syringic < ferulic < caffeic acid. The effect on R max was more pronounced in overmixed dough. Loaf volume was most significantly decreased with the addition of caffeic acid. Extraction of sodium dodecyl sulfate‐soluble high‐molecular‐weight proteins was increased in both mixed and fermented doughs by the addition of ferulic and caffeic acids. The order of influence of the phenolic acids on the rheological properties and protein structure of dough and bread was consistent with that of their antioxidant activity. CONCLUSION: The addition of caffeic and ferulic acids reduced R max and increased the extensibility of hard wheat flour dough by modifying the high‐molecular‐weight gluten, which resulted in decreased bread volume. Copyright © 2011 Society of Chemical Industry