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Impact of heat moisture treatment and hydration level on physico-chemical and viscoelastic properties of doughs from wheat-barley composite flours

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Abstract

The impact of heat moisture treatment (HMT) on the thermoviscous, viscoelastic and mechanical properties of binary flour matrices (wheat:barley, 60:40, wt:wt) was investigated in untreated and HMT (15% moisture content, 1 h heating time at 120 °C) hydrated samples to assess the potential of HMT to modify dough viscoelasticity and doughmaking functionality in diluted breadmaking wheat matrices. HMT significance was tackled (a) in excess of water, by applying successive cooking and cooling cycles to hydrated samples (14%, w:w), determination of viscometric parameters, and subsequent determination of textural (compression test) and viscoelastic parameters (stress relaxation test) in pasted and gelled hydrated flours, and (b) under water restrictions by assessing the consistency (forward extrusion test), the primary and secondary mechanical properties (Texture Profile Analysis), and the viscoelastic behaviour (stress relaxation test) of untreated and HMT mixed doughs made at different flour hydration levels (63 and 70%). In highly hydrated blends, HMT barley flour provided enhanced viscosity patterns regardless of the presence of native or HMT wheat flour, and harder gels with larger initial stress to reach a defined deformation, particularly in the presence of HMT wheat flour. Under restricted water availability, doughs made at 70% hydration level when compared to their counterparts made at 63% explicited lower stress relaxation curves with higher values for both initial decay rate and extent of the decay, shorter relaxation times and higher percent of stress relaxation, giving softer and more cohesive doughs. The most elastic-like dough blends were those prepared with HMT wheat and barley flours at 63% hydration, while the most viscous-like doughs were those from native flours made at 70% hydration.

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Abbreviations

a :

Greenness/redness

b :

Blueness/yellowness

CB−:

Native commercial barley flour

CB:

Commercial barley

CB+:

Commercial barley flour treated at 15% moisture for 1 h at 120 °C

DY:

Dough yield

F 0 :

Initial stress (g force, N)

HMT:

Heat moisture treatment

k 1 :

Constant related to stress decay rate (s)

k 2 :

Constant related to residual stress at the end of the experiment

L :

Lightness

%SR:

Percent of stress relaxation

RT:

Relaxation time (min)

RVA:

Rapid visco analyser

SP:

Swelling power (g/g)

SRC:

Solvent retention capacity (%)

WAI:

Water solubility index (% solids, flour, d. b.)

WT−:

Native wheat flour

WT:

Wheat

WT+:

Wheat flour treated at 15% moisture for 1 h at 120 °C

WT+ CB−:

Blend of wheat flour treated at 15% moisture for 1 h at 120 °C and native commercial barley flour, mixed at 60:40, wt:wt

WT+ CB+:

Blend of wheat and commercial barley flours individually treated at 15% moisture for 1 h at 120 °C and mixed at 60:40, wt:wt

WT− CB−:

Native wheat and commercial barley flours mixed at 60:40, wt:wt

WT− CB+:

Blend of native wheat flour and commercial barley flour treated at 15% moisture for 1 h at 120 °C, mixed at 60:40, wt:wt

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Acknowledgements

The authors acknowledge the institutions Ministerio de Economía y Competitividad (MINECO) and Federación Europea de Desarrollo Regional (FEDER) for funding the Project AGL2015-63849-C2-1-R.

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Authors and Affiliations

  1. Cereals and Cereal-based Products, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Catedrático Agustín Escardino, 7, 46980, Paterna, Spain

    Concha Collar & Enrique Armero

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  1. Concha Collar
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  2. Enrique Armero
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Correspondence to Concha Collar.

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Collar, C., Armero, E. Impact of heat moisture treatment and hydration level on physico-chemical and viscoelastic properties of doughs from wheat-barley composite flours. Eur Food Res Technol 244, 355–366 (2018). https://doi.org/10.1007/s00217-017-2961-8

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  • DOI: https://doi.org/10.1007/s00217-017-2961-8

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