Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis

Rheological tests performed under conditions relevant to those experienced during proof and oven rise are necessary for understanding the mechanisms of dextran addition on wheat dough baking performance. This study evaluated effect a high molecular weight (Mw) dextran, produced in situ by Weissella confusa A16 or externally added, rheological properties including, (i) proofing behavior using maturograph; (ii) bi-axial extensional profile inflation system; (iii) viscoelastic characters (proof) thermo-mechanical (simulated baking) dynamic mechanical thermal analysis (DMA). The externally-added increased elasticity, tenacity, characters, but reduced extensibility at bubble rupture. DMA doughs heating showed sharp increase elastic loss moduli until maximum between 75 95 °C, accompanied drastic decrease Tan ? (dough stiffening). Dextran exhibited weakening i.e., decreased peak heating. On other hand, mild acidic sourdough fermentation favored activity conferring significantly improved thermal-mechanical extensibility. may explain superior ability improve bread volume crumb softness compared external-added dextran. By analyzing parameters, we that DMA, stability, level, elasticity maturogram were predictors good quality. Overall, our provides mechanistic underpinning optimum as natural improver