Effect of Gluten in Addition on Dough Mixing Characteristics of Wheat Varieties
نویسندگان
چکیده
The consequences of addition of 1 % (w/w) glutenin of selected commercial wheat varieties, differing in their quantitative and qualitative gluten profile, to the base flour were investigated. The study was accomplished by employing an advanced 4 g bowl of MicrodoughLab (MDL). The elementary torque-time functions such as peak resistance,dough development time, dough stability, softening and energy at peak were observed with remarkable differences. Peak resistance, dough development time, stability and energy at peak were considerably increased with the addition of glutenin of different varieties. In addition, toughening of dough was observed by the addition of glutenin of all the varieties. The strongest effects on dough rheology were noticed from glutenins of HI 977, followed by DBW 16 and lastly HW 2004 in comparison to control.
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