Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars

Autor:	Pierre Hucl, Michael T. Nickerson, Martin G. Scanlon, Nicole A. Avramenko, Erin J. Hopkins
Rok vydání:	2020
Předmět:	0106 biological sciences Glutens Food Handling Flour Pharmaceutical Science Sodium Chloride 01 natural sciences 0404 agricultural biotechnology Rheology 010608 biotechnology Cultivar Sodium reduction Triticum Flavor chemistry.chemical_classification fungi Water food and beverages Starch Bread 04 agricultural and veterinary sciences 040401 food science Gluten Horticulture chemistry Free water Food Science
Zdroj:	Journal of Texture Studies. 51:766-778
ISSN:	1745-4603 0022-4901
DOI:	10.1111/jtxs.12525
Popis:	In bread, NaCl plays a number of roles including improving flavor, functionality, dough handling, and prevention of sticky dough. Its reduction can create significant processing challenges. As such, the dough handling properties for four wheat cultivars (Pembina, Roblin, McKenzie, and Harvest) were investigated as a function of NaCl (0-4%) level. In terms of dough rheology, both cultivar and NaCl level were significant factors. The maximum deformation (Jmax ) in the dough decreased with increasing NaCl levels, indicating that the gluten network became stronger so that it was able to resist the imposed stress. For extensibility, increasing the levels of NaCl resulted in increased resistance to extension for all cultivars. Dough stickiness was shown to be both cultivar and salt level dependent, with weaker cultivars showing higher stickiness. Findings for water association indicated that with the addition of NaCl there was less free water among the different cultivars and an increase in the water associated with the starch-fraction. Dough morphology measurements supported rheology trends; the stronger dough producing cultivars created more elongated protein polymers with a unidirectional network whereas the weaker cultivars created porous multidirectional networks. Overall, Pembina and Roblin formed stronger gluten networks than McKenzie and Harvest, however, the effect of NaCl level was shown to be cultivar dependent. Findings indicate that careful cultivar selection will help mitigate challenges in dough handling within a reduced NaCl environment.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66316313ea450af83f5c07125c0844dc https://doi.org/10.1111/jtxs.12525 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
Nepřihlášeným uživatelům se plný text nezobrazuje	K zobrazení výsledku je třeba se přihlásit.