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Impact of sodium chloride on wheat flour dough for yeast‐leavened products. I. Rheological attributes
Author(s) -
Beck Margit,
Jekle Mario,
Becker Thomas
Publication year - 2012
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.4612
Subject(s) - rheology , farinograph , rheometry , leavening agent , gluten , food science , wheat flour , sodium , creep , materials science , chemistry , microstructure , composite material , fermentation , metallurgy
BACKGROUND: The rheological properties of wheat dough for yeast‐leavened products were tested at different levels of sodium chloride (NaCl) addition ranging from 0 to 40 g NaCl kg −1 wheat flour. Rheological tests carried out to make this evaluation included (1) empirical rheological methods of the Farinograph, load extension and a dough stickiness test and (2) fundamental rheological methods of creep recovery and dynamic rheometry. Modifications to the gluten matrix microstructure by NaCl were examined by confocal laser‐scanning microscopy. RESULTS: Highly significant ( P ⩽0.001) differences due to NaCl addition could be determined in particular by the stickiness test as well as by examination of the creep test with the Burger model. Rheological changes measured in the creep test probably depend on protein charge shielding due to NaCl interaction, resulting in an improvement in gluten network formation. An increase in dough stickiness was measured when using NaCl. CONCLUSION: The present result for stickiness is contrary to the common subjective results. Therefore the theory proposed here for increased stickiness suggests that it is based on more non‐protein‐bound water in the dough system due to NaCl interaction and thus more viscous dough behaviour, which leads to higher stickiness as measured with the stickiness test. This may also suggest that the objectively measured ‘stickiness’ in this case does not properly indicate the subjectively measured stickiness it was designed to represent. Copyright © 2011 Society of Chemical Industry