110 The effects of wheat flour arabinogalactan-peptide on mixing characteristics of wheat flour dough and the resulting breads.

A.-M. A. LOOSVELD and J. A. Delcour. Katholieke Universiteit Leuven, Laboratory of Food Chemistry, Kardinaal Mercierlaan 92, B-3001 Heverlee, Belgium.

The effect of an increase in the percentage arabinogalactan-peptide of wheat flour on mixing characteristics of a dough was investigated. Wheat flour of the wheat variety Torfrida was substituted with 0.5%, 1.0% and 2.0% arabinogalactan-peptide and the influence on farinograph characteristics and mixing time was evaluated. The farinograph absorption, based on dough consistency at the 500-Brabender Units line, for arabinogalactan-peptide substitution is lower (0.5%: 60.6%; 1.0%: 59.0% and 2.0%: 56.6%) than for the reference (61.5%). Optimal mixing time was determined with a 10g-mixograph on the basis of the 500 Brabender Units farinograph absorption value. Longer mixing times for an optimal dough development are required in the case of arabinogalactan-peptide substitution (0.5%: 210 sec; 1.0%: 240 sec and 2.0%: 270 sec) compared to the time of peak for 180 sec for the unsubstituted flour. The band widths are slightly broader in the case of arabinogalactan-peptide substitution. The impact of added arabinogalactan-peptides on bread quality was also studied.