Texture properties of formulated wheat doughs Relationships with dough and bread technological quality

Abstract

 Texture properties of wheat doughs were determined with a texturometer by using texture profile analysis (TPA) as well as Chen and Hoseney methodologies. The time elapsed between two compressions and strain were optimized so that meaningful values were obtained for TPA. Single effects and interactions between flour type, the breadmaking process and anti-staling additives (i. e. monoglycerides, diacetyl tartaric ester of monoglycerides, sodium stearoyl lactylate, carboxymethylcellulose and hydroxypropylmethylcellulose) on dough texture properties (i. e. springiness, resilience, hardness, cohesiveness, adhesiveness, chewiness, gumminess and stickiness) were estimated. The breadmaking process and addition of hydrocolloids had the most important effects and interactions on TPA. Hydrocolloids and α-amylase increased dough stickiness. Dough cohesiveness was a good predictive parameter of bread quality. Water content, acidity values and gluten quality were the main factors determining the texture properties of dough.