Effects of Addition of Different Amounts of Gluten and Starch on Wheat Dough Rheological Properties and Starch Pasting Characteristics

doi:10.7506/spkx1002-6630-201401009

Abstract

Abstract:

In this study, wheat flours from three cultivars (lines) with different gluten strengths were used to investigate the
effects of adding different amounts of gluten and starch on wheat rheological properties and starch pasting property by using
the method of separation and recombination. The results showed that with increasing addition of gluten, dough stability and
farinograph quality number (FQN) increased, while peak viscosity, through viscosity, final viscosity, break down, and setback
decreased. Moreover, with the increasing level of added starch, dough stability and FQN decreased, whereas peak viscosity,
through viscosity, final viscosity, breakdown, and setback increased. Little effects of different amounts of gluten and
starch on dough moisture absorption and starch gelatinazation temperature were found. The same general tendency existed in
each quality parameter of wheat flour with different gluten strengths, but the amplitudes of variation were different.

Key words: gluten, starch, dough rheological properties, starch pasting properties

CLC Number:

TS213.2

JIANG Xiao-ling, LI Xiao-jun, FENG Su-wei, DONG Na, HU Tie-zhu, LI Gan, RU Zhen-gang*. Effects of Addition of Different Amounts of Gluten and Starch on Wheat Dough Rheological Properties and Starch Pasting Characteristics[J]. FOOD SCIENCE, 2014, 35(1): 44-49.

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