Effect of Whey Powder on Thermodynamic and Pasting Properties of High-gluten Flour and the Rheological Properties of Dough
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Abstract:
The effect of whey powder on the thermodynamic and pasting properties of high-gluten flour and the rheological properties of dough was investigated using differential scanning calorimeter (DSC), rapid viscosity analyzer (RVA), farinograph, and extensograph. DSC test results indicated that the addition of 3.0% and 5.0% whey powder significantly increased the initial pasting temperature and enthalpy value of high-gluten flour compared to those of blank high-gluten flour. RVA test results showed that the peak, trough, final viscosities, and breakdown and setback of high-gluten flour decreased with increasing amounts of added whey powder, whereas pasting temperature showed an upward trend. In addition, the results of farinograph experiments revealed that with whey powder, the water absorption and development time of the dough decreased, whereas the stability time and farinograph quality number of the dough increased. In the extensograph experiments, the tensile curve area, resistance to stretching, and resistance to extension (R/E) ratio showed an increasing trend with increasing amounts of whey powder, whereas the extensibility showed a decreasing trend. In general, the addition of whey powder improved the thermodynamic stability and anti-retrogradation ability of high-gluten flour, and optimized the rheological characteristics of dough.
