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Comparison of Oil, Shortening, and a Structured Shortening on Wheat Dough Rheology and Starch Pasting Properties
Author(s) -
Huschka Brittany,
Challacombe Carolyn,
Marangoni Alejandro G.,
Seetharaman Koushik
Publication year - 2011
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-03-10-0041
Subject(s) - chemistry , food science , monoglyceride , farinograph , emulsion , gluten , rheology , chromatography , absorption of water , starch , soy protein , fatty acid , biochemistry , botany , materials science , composite material , biology
Monoacylglycerol‐stabilized oil in water emulsion (MAG gel) is an alternate shortening that is free of trans fatty acids, and low in saturated fatty acids. However, the behavior of MAG gels in comparison to other lipids has not been studied. This study investigated effects of structured MAG gel, a mixture of MAG gel unstructured components (Mixture), canola oil (Oil), or interesterified soy shortening (IE Soy) at different levels (6–24%) on hard or soft wheat dough properties. Doughs were prepared with different lipid types at equivalent lipid contents. Dough mixing and water absorption parameters were evaluated using a farinograph; gluten behavior was measured using a gluten peak tester (GPT); and pasting characteristics were measured using a micro‐viscoamylograph (MVAG). Water absorption values decreased with increasing lipid content. Dough development times were similar between the MAG gel and IE Soy, but farinogram curve characteristics during mixing were similar between MAG gel, Mixture, and Oil. The trend for peak max time in GPT was similar between MAG gel and IE Soy exhibiting delayed gluten aggregation; whereas Mixture and Oil exhibited earlier gluten aggregation. In MVAG, starch interaction with monoglyceride component of MAG gel and Mixture appeared to be the dominating factor resulting in increased pasting temperature and a second viscosity peak during cooling at higher levels of lipid addition.