abstract
The undeveloped doughs of two wheat flours differing in technological performance were characterized at the supramolecular level, by fundamental small-deformation oscillatory rheology and shear viscometry, and at the molecular level, by nuclear magnetic resonance (NMR) spectroscopy. For the harder variety, the higher storage moduli indicated lower mobility of the protein/water matrix in the 0.001-100 s range. Conversely, H-1 NMR indicated higher molecular mobility in the sub-microsecond range for protein/water, whereas starch was found to be generally more hindered. It is suggested that faster protein/water motions are at the basis of the higher structural rearrangement indicated by tan delta for the harder variety. Rheological effects of heating-cooling reflect mainly starch behavior, whereas H-1 NMR spectra and relaxation times give additional information on component mixing and molecular mobility. The heated softer variety dough formed a rigid lattice and, although a similar tendency was seen for the hard variety, all of its components remained more mobile. About 60% of starch crystallizes in both varieties, which may explain their similar rheological behaviors upon cooling.
keywords
FLOUR DOUGHS; VISCOELASTIC PROPERTIES; WATER MOBILITY; BREAD DOUGH; BEHAVIOR; BREADMAKING; QUALITY; GLUTEN; GELATINIZATION; CHARACTERIZE
subject category
Agriculture; Chemistry; Food Science & Technology
authors
Lopes-Da-Silva, JA; Santos, DMJ; Freitas, A; Brites, C; Gil, AM
our authors
