Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating

H. Harati; F. Bekes; K. Howell; S. Noonan; C. Florides; J. Beasley; D. Diepeveen; R. Appels

doi:10.1016/j.foodchem.2020.126357

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Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating

Journal article

Peer reviewed

Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating

H. Harati, F. Bekes, K. Howell, S. Noonan, C. Florides, J. Beasley, D. Diepeveen and R. Appels

Food Chemistry, Vol.316, Art. 126357

2020

DOI: https://doi.org/10.1016/j.foodchem.2020.126357

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Abstract

Molecular interactions in dough are poorly defined but affect final product usage. By monitoring changes in torque as dough is formed, we identified 80–85 °C as a gateway stage determining dough collapse during the mixing/heating process. We propose that this phenomenon is a diagnostic signature linked to integral features of dough complexes formed by some wheat varieties but not others. We found the dough at 80–85 °C was stabilized by increasing the starting bowl temperature (before a standard linear increase in temperature) of the mixing process and demonstrated the significance of specific macromolecular interactions that are formed early in the mixing process. Enzymes including papain, alpha-amylase, glucose oxidase and phytase stabilized dough structure to facilitate transition through the gateway temperatures between 80 and 85 °C. Our results show that if the dough initially formed a protein-starch complex that was too large, instability and collapse of the structure can occur later.

Details

Title: Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating
Authors/Creators: H. Harati (Author/Creator) - The University of Melbourne
F. Bekes (Author/Creator) - FBFD Pty Ltd, Sydney 2151, Australia.
K. Howell (Author/Creator)
S. Noonan (Author/Creator) - The University of Melbourne
C. Florides (Author/Creator) - Murdoch University
J. Beasley (Author/Creator) - The University of Melbourne
D. Diepeveen (Author/Creator) - Department of Primary Industries and Regional Development
R. Appels (Author/Creator) - The University of Melbourne
Publication Details: Food Chemistry, Vol.316, Art. 126357
Publisher: Elsevier Limited
Identifiers: 991005540731707891
Copyright: © 2020 Elsevier Ltd.
Murdoch Affiliation: School of Veterinary and Life Sciences
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.85 Food Science & Technology; 3.85.99 Cereal Starch Properties
Web Of Science research areas: Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
ESI research areas: Agricultural Sciences