Effect of High Gluten Powder Content on Gelatinization and Rheological Properties
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Abstract:
In order to improve the dough characteristics of the Oil Tower made from commercially available wheat flour (10.3% protein), the commercial wheat flour (hereinafter referred to as wheat flour) was added to different proportion of high-gluten flour(12% protein). The basic properties, gelatinization characteristics and dough rheological characteristics of the mixed flour were determined. The results showed that with the increase of the amount of high-gluten powder, the whiteness of the composite powder increased significantly (p<0.05), and the content and moisture of protein dry base and wet gluten showed an upward trend, while the ash content changed slightly (p<0.05). The peak viscosity, minimum viscosity, and final viscosity of the composite powder decreased with the increase of the amount of high-gluten powder added. When the addition of high-gluten powder was 40%, the attenuation value and reappreciation reached the minimum values, which were 850.50 cp and 1035.50 cp, respectively. With the addition of high-gluten flour, the time of dough formation and wheat flour stabilization were reduced, but the weakening degree increased. when the addition of high-gluten powder was 40%, the tensile area, tensile resistance and elongation of the composite powder increased to 122.05 cm2, 341.75 BU ,179.30 mm, respectively. The results showed that high gluten powder had influence on the quality, gelatinization and dough stretching properties of flour sold in the market. The addition of 40% high gluten flour was appropriate condition to make oil tower dough.
