Effects of Heat Treatment of Wheat Flour on Dough Rheological Properties and Steamed Bread Quality
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Abstract:
The quality of wheat flour and its derived products undergoes changes due to the influence by heating during processing. In this study, the changes in dough rheological properties and steamed bread quality after the heat treatment of wheat flour was heated were examined. Wheat flour was dry heated at 60 ~ 90℃ for 10 ~ 50 s, before the analyses of the gelatinization, silty and tensile properties of the dough as well as the color and texture of the steamed bread. The results showed that the heated wheat flour had a decreased peak viscosity (by 7.01%), reduced minimum viscosity (by 9.44%), and decreased final viscosity (by 5.58%), increased attenuation value (by 10.25%), increased regeneration value (by 8.38%), and decreased tensile curve area (by 19.74%), and decrease ductility (by 12.77%), compared with the original wheat flour. With the extension of time, the tensile resistance increased firstly and then decreased. The formation time of wheat flour was insignificantly affected by the treatment temperature and time. The stabilization time decreased by 10.74% and the degree of weakening increased by 9.90%, with the increase of treatment temperature. After the heating of wheat flour, the ratio of width to height and specific volume of the steamed bread increased by 17.81% and 22.22%,respectively, with its color becoming worse, along with decreases in hardness (by 62.25%), viscosity (by 75.64) and chew ability (by 63.46%). In summary, moderate heating of wheat flour can improve the quality of derived steamed bread.
