The Effect of Pectin from Apple and Arabic Gum from Acacia Tree on Quality of Wheat Flour Dough

PEČIVOVÁ, P., JUŘÍKOVÁ, K., BUREŠOVÁ, I., ČERNÁ, M., HRABĚ, J.: The eff ect of pectin from apple and arabic gum from acacia tree on quality of wheat fl our dough. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 6, pp. 255–264 The infl uence of hydrocolloids on the qualitative properties of wheat fl our dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of so ening but the development time of the dough increased. The improvement in quality of the doughs occurred only a er the addition of 15.0 g.kg−1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g. kg−1 but then it decreased. The degrees of so ening were decreasing until the addition of 5.0 g.kg−1 but then they increased. Farinograph quality number was increasing until the addition of 5.0 g.kg−1 pectin from apple but then it decreased to the value of 149. These hydrocolloids are able to modify diff erent qualitative properties of dough depending on their amount. dough, hydrocolloid, quality, stability Bread dough is a viscoelastic material with explicit nonlinear behaviour that exhibits intermediate rheological behaviour between a viscous liquid and an elastic solid (Weipert, 1990). The viscoelastic properties of wheat fl our doughs have profound eff ects on dough machinability, textural characteristics and keepability of the fi nished product (Uthayakumaran et al., 2000). Consequently, a proper measurement of dough viscoelasticity with suitable rheological techniques is of key importance in linking the composition and structure of the raw materials – basic and added ingredients, additives and technological aids – with the functionality of the dough in the bakery (Bloksma, 1990; Walker and Hazelton, 1996; Bollaín and Collar, 2004). The gluten matrix is a major determinant of important rheological characteristics of the dough such as elasticity, extensibility, resistance to stretch, mixing tolerance and gas holding ability. Several rheological techniques, including oscillation, stress relaxation, creep and creep – recovery measurements have been used in many studies to probe the fundamental mechanical properties of gluten (Janssen et al., 1996a; Lee and Mulvaney, 2003) and wheat doughs (Weipert, 1990; Janssen et al., 1996b; Baltsavias et al., 1997; Phan-Thien and Safari-Ardi, 1998; Safari-Ardi and Phan-Thien, 1998; Edwards et al., 1999; Edwards et al., 2001; Edwards et al., 2003; Lazaridou et al., 2007) as well as to establish the relations between the properties and quality attributes of the end – product (Autio et al., 2001; Carson and Sun, 2001; Wang and Sun, 2002; Dobraszczyk and Morgenstern, 2003; Lazaridou et al., 2007). Apparently, several diff erent instruments, including farinograph, extensograph, mixograph, alveograph, maturograp, etc. can be used for measuring the rheological properties of dough. Additives are used in the bakery to modify the properties of raw materials (especially fl our), to guarantee a constant quality and to preserve freshness. Hydrocolloids have been widely used in food products to modify texture, improve moisture retention, control water mobility and maintain the overall product quality during storage (Stampfl i 256 P. Pečivová, K. Juříková, I. Burešová, M. Černá, J. Hrabě et al., 1996; Bhattacharya et al., 2006). They have also shown good properties as a fat mimetic in diff erent products (Albert and Mittal, 2002; Guarda et al., 2004). The eff ects of hydrocolloids on the functional properties of wheat bread have been investigated; in such products gums improve dough stability, bread performance and bread shelf life (Christianson et al., 1974; Mettler and Seidel, 1993; Davidou et al., 1996; Yoshimura et al., 1996; Collar et al., 1999; Rojas et al., 1999; Rosell et al., 2001; Guarda et al., 2004; Ribotta et al., 2005). The eff ects of hydrocolloids on the functional properties of dough and bread quality depend on the nature, origin and particle size of the hydrocolloid as well as the dosages of the hydrocolloid incorporated into dough formulations. Protein and polysaccharide functions are greatly aff ected by their interactions with each other and with other components of food systems (Ribotta et al., 2005). Arabic gum has been used as a gluten substitute in the formation of gluten – free breads (Toufeili et al., 1994). Arabic gum has also been an eff ective improver, decreasing crumb hardness and increasing specifi c volume of the bread obtained from frozen doughs (Asghar et al., 2006; Bárcenas et al., 2009). Arabic gum does not aff ect hydration properties of the gluten. Arabic gum has a branched but compact structure that could inhibit possible interaction between its polar groups with the peptide chains of the gluten. Arabic gum act primarily on the viscometric properties of starch (Bárcenas et al., 2009). Pectin has become highly valued since it is a dietary fi bre. Accumulating evidence suggests that it can reduce cholesterol (Brown et al., 1999), delay gastric emptying, and induce apoptosis of colon cancer cells. When used in food products, pectin functions as a gelling and thickening agent to modify texture and rheology. However, due to the strong gelling and thickening characteristics, there are considerable diffi culties in incorporating high levels of pectin into foods (Theuwissen and Mensink, 2008). Therefore, the development of foods with higher levels of pectin acceptable to consumers is being pursued. There have been previous studies which reported a possible use of the pectin enriched materials from plant sources. Fissore et al. (2009) produced pectin – enriched products from butternut with the assistance of cell wall hydrolytic enzymes for thickeners in the food industry. Pectin was also used as a fat replacer in low fat frankfurters (Pappa et al., 2000; Candogan and Kolsarici, 2003) and cheeses (Lobato-Calleros et al., 1999; Lobato-Calleros et al., 2001) but fat replacement with pectin has not yet been extended to other types of food. Pectin mainly aff ect gluten hydration, modifying its quantity and quality. Pectin decreased the viscoelastic moduli during heating and cooling, yielding a weakening eff ect on gluten (Bárcenas et al., 2009). The aim of this study was to determine the eff ect of two hydrocolloids (pectin from apple, arabic gum from acacia tree) with diff erent chemical structure on the complex rheological properties of wheat fl our dough and thus its quality. MATERIALS AND METHODS