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Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: I. Modeling of Rheological and Microstructural Properties

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Abstract

The rheological attributes of polymers as wheat dough are strongly related to its microstructure. To quantify dough protein microstructure confocal laser scanning microscopy combined with image analysis was used. The effect of three experimental factors pH (addition of lactic acid and sodium hydroxide), water addition, and sodium chloride (NaCl) addition on empirical and fundamental rheological properties as well as microstructural protein properties were studied and modeled by applying a response surface methodology. The obtained models revealed high correlations between the experimental factors and the complex shear modulus (R 2 = 0.97), dough resistance (Rmax k; R 2 = 0.91) and stickiness (R 2 = 0.93). Furthermore it was possible to determine microstructural attributes as the area fraction (R 2 = 0.88) and Feret’s diameter (R 2 = 0.86) as a function of pH, water and NaCl addition. Especially measures of Rk max revealed highly significant correlations with the protein microstructure as the branching index (r = 0.79).

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Abbreviations

AS :

Work of adhesion

AF :

Area fraction

ØA:

Average size

BI:

Branching index

BU:

Brabender units

C:

Circularity

CLSM:

Confocal laser scanning microscopy

CS :

Dough cohesiveness

DS :

Stickiness

DF :

Feret’s diameter

EK :

Dough extensibility

FD:

Fractal dimension

G’:

Shear storage modulus

G”:

Shear loss modulus

|G*|:

Complex shear modulus

Jel :

Relative elastic part of Jmax

Jmax :

Maximum creep compliance

Jr :

Creep recovery compliance

NaCl:

Sodium chloride

P:

Perimeter

ΣP:

Particle count

PH :

pH

Rk max :

Dough resistance

RSM:

Response surface methodology

R2 :

Adjusted square correlation coefficient of the fitting model

S :

Sodium chloride

tan δ:

Loss factor

W :

Water

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Acknowledgement

This research project was supported by the German Ministry of Economics and Technology (via AIF) and the FEI (Forschungskreis der Ernährungsindustrie e. V., Bonn). Project AIF 16013 N.

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Authors and Affiliations

  1. Institute of Brewing and Beverage Technology, Workgroup Cereal Process Engineering, Technische Universität München, Weihenstephaner Steig 20, 85354, Freising, Germany

    Mario Jekle & Thomas Becker

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  1. Mario Jekle
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Correspondence to Mario Jekle.

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Jekle, M., Becker, T. Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: I. Modeling of Rheological and Microstructural Properties. Food Biophysics 7, 190–199 (2012). https://doi.org/10.1007/s11483-012-9257-0

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