DOI: 10.1094/CC-82-0173 |  VIEW ARTICLE

Physicochemical and Rheological Characterization of Wheat Flour Dough.

M. C. Puppo (1,2), A. Calvelo (3), and M. C. Añón (1). (1) Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-UNLP-CONICET, 47 y 116 (1900) La Plata, Prov. de Buenos Aires, Argentina. (2) Corresponding author. Fax: +54-221-4254853. E-mail: <mcpuppo@quimica. unlp.edu.ar> (3) Molinos Río de la Plata S.A, Uruguay 4075, Victoria B1644HKG, Prov. de Buenos Aires, Argentina. Cereal Chem. 82(2):173-181. Accepted December 1, 2004. Copyright 2005 American Association of Cereal Chemists, Inc.

Rheological and structural behavior of dough prepared with two Argentinean flours (FI and FII) of different dough extensibilities were studied. Flours were analyzed by composition and rheological assays. Structural properties of dough prepared at different mixing times were analyzed by scanning electron microscopy, free sulfhydryls quantification, and yield of different protein fractions, as well as their protein surface hydrophobicity. Size of high molecular weight glutelin soluble aggregates was analyzed through multistacking gel electrophoresis. Dynamic viscoelasticity of dough was also studied. Flours FI and FII presented similar physicochemical properties but different rheological properties. Structural properties of both flour components were different. Starch from FI flour generated a more viscous paste than that of FII. FI presented a higher glutenin-to-gliadin ratio and a higher content of free sulfhydryls than FII. The resulting dough of FI showed a high development time and was more stable than FII. FI contained a high proportion of soluble HMW glutenins and formed dough with a more depolymerized insoluble protein residue containing a lower amount of gliadin in its matrix than FII. FI also formed a more elastic and stable dough with higher development time than FII. The specific structural characteristic of FI turns this flour into suitable raw material for the preparation of different bakery products in which elasticity of dough would be an important functional property.