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Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab

publicado por webmaster en Lun, 07/16/2012 - 16:06

Título

Publication Type

Journal Article

Year of Publication

2007

Authors

Rosell, CM, Collar, C, Haros, M

Journal

Food Hydrocolloids

Volume

Pagination

452 - 462

ISSN

0268-005X

Palabras clave

Hydrocolloids, Mixing and pasting properties, Mixolab, Wheat flour dough

Abstract

Hydrocolloids have been revealed as very useful additives in breadmaking. However, interactions between them have been scarcely investigated. The effects of different molecular structure hydrocolloids (hydroxypropylmethylcellulose (HPMC), pectin (PC), guar gum (GG) and xanthan gum (XG)) on the wheat dough behaviour subjected to a dual mechanical shear stress and temperature constraint using the Mixolab device have been studied. HPMC incorporation induced the greatest benefits on wheat dough behaviour during mechanical shearing and thermal treatment resulting in a significantly increased water absorption, dough development time and stability during mixing and decreased dough weakening with heating. Different synergistic (HPMC/XG on water absorption enhancement, HPMC/GG on dough stability increase) and antagonistic effects (HPMC/PC on dough development time, HPMC/GG on dough weakening) between hydrocolloids were observed. Special care should be taken when HPMC/XG are combined due to the deleterious effects of the pair on dough rheology during heating.

URL

http://www.sciencedirect.com/science/article/pii/S0268005X06001068

DOI

10.1016/j.foodhyd.2006.05.004

Full Text

Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), P.O. Box 73, 46100 Burjassot, Valencia, Spain


Fig. 1. A typical curve recorded in the Mixolab. The different stages illustrate the changes in the dough behaviour as a consequence of the mechanical shear stress and the temperature constraint. The significance of the stages is described in Results and Discussion.	Fig. 2. Response surface plots of single and interactive effects of different hydrocolloids on wheat dough during mixing obtained using the Mixolab curve. WA, water absorption; DT, development time.

Fig. 3. Response surface plots of single and interactive effects of different hydrocolloids on wheat dough stability during mixing and overmixing. The meaning of the parameters is defined in Materials and Methods section.	Fig. 4. Response surface plots of single and interactive effects of different hydrocolloids on wheat dough characteristics when subjected simultaneously to mechanical shear stress and temperature constraint. Parameters are defined in Materials and Methods section.