Abstract:

The effects of composite improvers consisting of wheat gluten, sodium stearoyl lactylate (SSL), xanthan gum
and guar gum on rheological properties of coarse grain bread flour were studied using response surface analysis. The results
showed that the optimum improver formulation was composed of 3.77% wheat gluten, 0.35% SSL, 1.08% xanthan
gum and 0.35% guar gum based on 1 000 g of coarse grain bread flour (containing 34% coarse grain flour). The effect
of the four individual improvers on the quality of coarse grain bread flour was in the order of xanthan gum > wheat
gluten > guar gum > SSL. The dough stabilization time of the grain bread flour supplemented with the optimized
composite improvers increased from 4.7 min to 14.2 min, the dough formation time increased from 3.9 min to
13.3 min, and the farinograph index rose from 56 to 192.

Key words: coarse grain bread flour, composite improvers, rheological properties