Publication no. C-2004-0506-03R |  VIEW ARTICLE

Rheological Properties of Soft Wheat Flour Doughs: Effect of Salt and Triglycerides.

Eleni Chiotelli (1,2), Arnaud Rolée (3), and Martine Le Meste (4). (1) Danone Vitapole (Wheat & Dough Dept.), RD 128, 91767 Palaiseau Cedex, France. (2) Corresponding author. Phone: +33 01 69 35 72 12. Fax: +33 01 69 35 76 98. E-mail: <eleni.chiotelli@danone.com> (3) Chamtor S.A, Route de Pomacle, B.P. 20 Les Sohettes, 51110 Bazancourt, France. (4) Laboratoire d’Ingénierie Moléculaire et Sensorielle de l’Aliment, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, 1 Esplanade Erasme, 21000 Dijon, France. Cereal Chem. 81(4):459-468. Accepted January 15, 2004. Copyright 2004 American Association of Cereal Chemists, Inc.

The small deformation rheological properties of wheat flour doughs in relation to their structure and hydration were studied by dynamic mechanical thermal analysis, differential scanning calorimetry, and electron spin resonance. The effect of salt and triglycerides was also examined and compared with results we obtained previously on starch dispersions. Moisture content was adjusted to 48 or 60% (w/w, wb). Samples contained 0–16% NaCl (g/100 g of flour-water) and 0–18% triolein or lard (g/100 g of flour-water). The obtained results suggested that starch has an active role in determining the evolution of dough rheological characteristics during heating. The main factors controlling rheological behavior during thermal treatment are the volume fraction and deformability of starch granules. Gluten changes the viscoelasticity of the continuous phase and competes with starch for water. The addition of sodium chloride to flour dispersions shifted the structural disorganization and rigidity increased during heating to higher temperatures. At >7% NaCl, the reverse effect was observed. The mechanism controlling the effect of salt on dough rheological behavior was explained in terms of effect on water properties and on starch structure and hydration. Triglycerides had a lubricant effect (i.e., lowering G(prime) modulus) on the wheat flour dough system. These effects are of great importance for production and quality of bakery products.