Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour

Stefanie Hackenberg; Claudia Vogel; Katharina Anne Scherf; Mario Jekle; Thomas Becker

doi:10.1016/j.foodchem.2019.03.016

Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour

Stefanie Hackenberg (First Author), Claudia Vogel (Co-Author), Katharina Anne Scherf (Co-Author), Mario Jekle^* (Co-Author), Thomas Becker (Last Author)

^*Corresponding author for this work

Food Biopolymer Chemistry

Technical University of Munich

Research output: Contribution to journal › Article › peer-review

24 Scopus citations

Abstract

The effect of kneading on dough microstructure development, dough elongation and bread volume was investigated using wheat flour with a high mechanical starch modification (MSM) level. The resistance to extension (R _max ) of dough produced from wheat flour with a high MSM level increased by 52.5% because of higher protein network connectivity with prolonged kneading time. The improved network structure was caused by an increased protein branching rate (+14.8%), a decreased protein end-point rate (−24.3%) and a decreased mean lacunarity (−64%). R _max was highly correlated with specific bread volume (r = 0.97, P < 0.05) only if the dough was not over-kneaded. Kneading time adaptation of the dough produced from high MSM flour significantly increased specific bread volume by 24.4%. Differences compared with the standard can be attributed to weakened network connectivity because of weakened protein interfacial interactions and larger cavities within the gluten network, both caused by starch swelling.

Original language	English
Pages (from-to)	64-71
Number of pages	8
Journal	Food Chemistry
Volume	290
DOIs	https://doi.org/10.1016/j.foodchem.2019.03.016
State	Published - 30 Aug 2019

Keywords

Bread quality
CLSM
Damaged starch
DoughLab
Protein network analysis
Protein solubility
Resistance to extension

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10.1016/j.foodchem.2019.03.016

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title = "Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour",

abstract = " The effect of kneading on dough microstructure development, dough elongation and bread volume was investigated using wheat flour with a high mechanical starch modification (MSM) level. The resistance to extension (R max ) of dough produced from wheat flour with a high MSM level increased by 52.5\% because of higher protein network connectivity with prolonged kneading time. The improved network structure was caused by an increased protein branching rate (+14.8\%), a decreased protein end-point rate (−24.3\%) and a decreased mean lacunarity (−64\%). R max was highly correlated with specific bread volume (r = 0.97, P < 0.05) only if the dough was not over-kneaded. Kneading time adaptation of the dough produced from high MSM flour significantly increased specific bread volume by 24.4\%. Differences compared with the standard can be attributed to weakened network connectivity because of weakened protein interfacial interactions and larger cavities within the gluten network, both caused by starch swelling.",

keywords = "Bread quality, CLSM, Damaged starch, DoughLab, Protein network analysis, Protein solubility, Resistance to extension",

author = "Stefanie Hackenberg and Claudia Vogel and Scherf, \{Katharina Anne\} and Mario Jekle and Thomas Becker",

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doi = "10.1016/j.foodchem.2019.03.016",

language = "English",

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T1 - Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour

AU - Hackenberg, Stefanie

AU - Vogel, Claudia

AU - Scherf, Katharina Anne

AU - Jekle, Mario

AU - Becker, Thomas

PY - 2019/8/30

Y1 - 2019/8/30

N2 - The effect of kneading on dough microstructure development, dough elongation and bread volume was investigated using wheat flour with a high mechanical starch modification (MSM) level. The resistance to extension (R max ) of dough produced from wheat flour with a high MSM level increased by 52.5% because of higher protein network connectivity with prolonged kneading time. The improved network structure was caused by an increased protein branching rate (+14.8%), a decreased protein end-point rate (−24.3%) and a decreased mean lacunarity (−64%). R max was highly correlated with specific bread volume (r = 0.97, P < 0.05) only if the dough was not over-kneaded. Kneading time adaptation of the dough produced from high MSM flour significantly increased specific bread volume by 24.4%. Differences compared with the standard can be attributed to weakened network connectivity because of weakened protein interfacial interactions and larger cavities within the gluten network, both caused by starch swelling.

AB - The effect of kneading on dough microstructure development, dough elongation and bread volume was investigated using wheat flour with a high mechanical starch modification (MSM) level. The resistance to extension (R max ) of dough produced from wheat flour with a high MSM level increased by 52.5% because of higher protein network connectivity with prolonged kneading time. The improved network structure was caused by an increased protein branching rate (+14.8%), a decreased protein end-point rate (−24.3%) and a decreased mean lacunarity (−64%). R max was highly correlated with specific bread volume (r = 0.97, P < 0.05) only if the dough was not over-kneaded. Kneading time adaptation of the dough produced from high MSM flour significantly increased specific bread volume by 24.4%. Differences compared with the standard can be attributed to weakened network connectivity because of weakened protein interfacial interactions and larger cavities within the gluten network, both caused by starch swelling.

KW - Bread quality

KW - CLSM

KW - Damaged starch

KW - DoughLab

KW - Protein network analysis

KW - Protein solubility

KW - Resistance to extension

UR - https://www.scopus.com/pages/publications/85063401993

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DO - 10.1016/j.foodchem.2019.03.016

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SN - 0308-8146

VL - 290

SP - 64

EP - 71

JO - Food Chemistry

JF - Food Chemistry

ER -

Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour

Abstract

Keywords

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