Effect of Addition of Different Amounts of Raw Materials with Low Glycemic Index and Wheat Gluten on Wheat Dough Rheological Properties

doi:10.7506/spkx1002-6630-201613018

Abstract

Abstract:

The one-factor-at-a-time method was adopted to investigate the effect of adding different amounts of low glycemic
index (GI) raw materials (konjac refined powder, microcrystalline cellulose and high amylase corn starch) and wheat gluten
to wheat flour on the farinograph and extensograph characteristics of dough. The results showed that the addition of konjac
refined powder was found to be helpful to improve the quality and farinograph and extensograph characteristics of the
blended flour. By contrast, microcrystalline cellulose decreased farinograph and extensograph properties, having a negative
impact on dough quality. Furthermore, its addition amount should be controlled below 9%. The addition of high amylase
corn starch weakened farinograph properties, but it when added at 6%?9% improved extensograph characteristics. Wheat
gluten at proper levels 4%?6% could simultaneously improve both farinograph and the extensograph characteristics.

Key words: raw materials with low glycemic index, wheat gluten, blending, rheological properties

CLC Number:

TS213.2

CHEN Bing, TIAN Baoming, ZHANG Jing, LIU Xiong. Effect of Addition of Different Amounts of Raw Materials with Low Glycemic Index and Wheat Gluten on Wheat Dough Rheological Properties[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613018.

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