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Studying the Effects of Whole-Wheat Flour on the Rheological Properties and the Quality Attributes of Whole-Wheat Saltine

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Studying the Effects of Whole-Wheat Flour on the Rheological Properties and the Quality Attributes of Whole-Wheat Saltine See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/259091894 Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine... Article in LWT- Food Science and Technology · January 2014 DOI: 10.1016/j.lwt.2013.07.022 CITATIONS READS 8 104 5 authors, including: Juan Li Gary Hou Jiangnan University Wheat Marketing Center 3 PUBLICATIONS 49 CITATIONS 40 PUBLICATIONS 487 CITATIONS SEE PROFILE SEE PROFILE Some of the authors of this publication are also working on these related projects: Soft wheat functionality View project Whole grain products View project All content following this page was uploaded by Gary Hou on 21 November 2016. The user has requested enhancement of the downloaded file. This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. In most cases authors are permitted to post their version of the article (e.g. in Word or Tex form) to their personal website or institutional repository. Authors requiring further information regarding Elsevier’s archiving and manuscript policies are encouraged to visit: http://www.elsevier.com/authorsrights Author's personal copy LWT - Food Science and Technology 55 (2014) 43e50 Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: www.elsevier.com/locate/lwt Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique Juan Li a,b, Gary G. Hou b,*, Zhengxing Chen a,**, Ai-Lan Chung b, Kathleen Gehring b a School of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China b Wheat Marketing Center, Inc., 1200 NW Naito Parkway, Suite 230, Portland, OR 97209, USA article info abstract Article history: Quality attributes of soft wheat products are affected by physicochemical characteristics and rheological Received 2 May 2013 properties of wheat flour. Whole-wheat flour has a significant impact on baking qualities (stack height, Received in revised form stack weight, specific volume, and breaking strength) of whole-wheat saltine crackers due to its high 26 July 2013 water absorption capacity. SRC profiles, alveograph and rheometer parameters were determined to Accepted 30 July 2013 observe the effect of whole-wheat flour on whole-wheat cracker flour blends. NMR technique was uti- lized to demonstrate the water migration and competition in whole-wheat dough components. Results Keywords: of SRC testing revealed that the water absorption of whole-wheat flour blends increased with the Rheological properties fl 0 00 fl Whole-wheat saltine cracker addition level of whole-wheat our. The rheological properties (G , G , P, L, W values) were in uenced fi fl Nuclear magnetic resonance (NMR) signi cantly by the presence of whole-wheat our. Results of NMR indicated that water migrated from Water migration gluten network into arabinoxylans matrix in whole-wheat dough system, resulting in inferior saltine Solvent retention capacity (SRC) cracker-baking qualities of whole-wheat flour, i.e., small breaking strength, stack height and specific volume. The stack height, specific volume, and breaking strength of end products showed significant correlations with the arabinoxylans, dough extensibility, and gluten index of whole-wheat flour. Ó 2013 Elsevier Ltd. All rights reserved. 1. Introduction wheat flour, especially the whole-wheat flour can significantly affect the rheological properties of cracker dough and end-product Crackers are an important product line within the large-scale quality. The formation of gluten in dough system was restrained by baking industry, and are a natural fit as portable and convenient whole-wheat flour of high-level water absorption capacity, which foods. Crackers can be divided into three broad categories: saltine was undesirable in the functionality of cracker flour (Slade, Levine, cracker (soda cracker), chemically leavened cracker, and enzyme Craig, & Arciszewski, 1994). Presumably, the arabinoxylans which cracker (Moore & Strouts, 2008). The quality of wheat products is are the main non-starch polysaccharides in wheat bran compete for determined by the rheological behaviours of dough. The pasting water with the dough main polymers, gluten and starch in whole- properties of starch gave useful prediction to the quality of soft wheat dough system, and interrupt the protein aggregation wheat products such as cookies, crackers and cakes (Serpil, Kevser, behaviour during heating (Rosell, Santos, & Collar, 2010). Bengihan, & Hamit, 2008). The volumes of bread and puff pastry At present, solvent retention capacity (SRC) and alveograph are were correlated with rheological properties of the dough (Sliwinski, the two traditional methods for estimating the potential perfor- Kolster, & van Vliet, 2004). Therefore, understanding the rheological mance of soft wheat flour. The SRC tests were developed to evaluate properties and machinability of dough system is essential for the quality of soft wheat flour in cookie and cracker products. In guiding the production of wheat products. However, whole-wheat general, alveograph is more appropriate for predicting the protein flour has a major impact on the rheological properties of dough functionality of soft wheat flours, while farinograph and mixograph and quality attributes of end products. The water absorption of are commonly used to evaluate hard wheat bread flours (Levine & Slade, 2004). Both the SRC and alveograph results are affected by fl * Corresponding author. Tel.: þ1 503 295 0823; fax: þ1 503 295 2735. the presence of wheat bran in ours. Since the alveograph mea- fi ** Corresponding author. Fax: þ86 51085867273. sures the xed-absorption dough, having bran involved will greatly E-mail addresses: [email protected], [email protected] (G.G. Hou). affect the amount of water available for gluten formation. Further, 0023-6438/$ e see front matter Ó 2013 Elsevier Ltd. All rights reserved. http://dx.doi.org/10.1016/j.lwt.2013.07.022 Author's personal copy 44 J. Li et al. / LWT - Food Science and Technology 55 (2014) 43e50 bran particles can physically disrupt the gluten matrix, leading to Table 2 premature bubble rupture (Li et al., 2012). Flour analysis. NMR technique which is a useful tool to detect the macro-water Amount of Moisture Protein Ash Wet gluten Gluten Starch distribution and migration among high-moisture samples non- SWWW (g/100 g) (g/100 g)b (g/100 g)b (g/100 g)b index damage a b invasively (Stapley, Hyde, Gladden, & Fryer, 1997) was successfully (g/100 g) (g/100 g) applied to examine the water migration between macromolecules 0 13.2 8.43 0.442 24.5 60.9 3.1 (arabinoxylans and gluten network) in whole-wheat bread dough 25 12.5 8.92 0.734 24.4 44.1 3.1 system (Li et al., 2012). Thus, the objectives of this study were: 1) to 50 11.7 9.35 1.015 28.6 26.2 3.4 75 11.0 9.92 1.241 26.0 8.4 3.4 fl investigate the effect of whole-wheat our on the rheological 100 10.3 9.77 1.522 22.2 6.6 3.4 properties of whole-wheat saltine cracker flour blends using the a Abbreviations as in Table 1. rheometer, alveograph, and SRC testing; 2) to verify the mechanism b 14 g/100 g mb. of the impact of whole-wheat flour on the quality attributes of whole-wheat saltine cracker using the NMR technique; and 3) to blends were determined according to the AACC International establish the relationship between the rheological properties of Approved Methods and results are shown in Table 2. whole-wheat flour blends and end-product quality parameters. 2.3. Whole-wheat saltine cracker preparation 2. Materials and methods 2.3.1. Formula 2.1. Materials In the sponge, ingredients included flour (65 g/100 g), sour- Ò dough starter (4 g/100 g), instant dry yeast (0.3 g/100 g), yeast foods Soft white whole-wheat flour (SWWW; Ultragrain ) was kindly (0.03 g/100 g), and water (27 g/100 g, 29 g/100 g, 30 g/100 g, 32 g/ provided by ConAgra Flour Mills, Inc. (Omaha, NE, USA). Soft red 100 g, and 34 g/100 g water was added into five whole-wheat flour winter flour (SRW; Golden Shield, enriched and unbleached) and blends, respectively). The sourdough starter was initially supplied hard red winter flour (HRW; Harvest King winter wheat, enriched by the Oregon State University and was fed every day using old and unbleached) were obtained from General Mills, Inc. (Minne- starter (50 g), HRW flour (100 g), and distilled water (50 g). The apolis, MN, USA). Baking soda (ARM & HAMMER Div. of Church & starter ingredients were mixed (Hobart A-200 mixer) at 1st speed Dwigh, Co., Inc., Princeton, NJ, USA), yeast food (ADM Arkady Inc., for 5 min until well blended, and the starter dough was placed in a Olathe, KS, USA), salt (Morton Salt, Inc., Chicago, IL, USA), Crisco container with a lid until it tripled in volume at room temperature. vegetable shortening (trans-fat free) (J.M. Smucker Company, Orr- The dough ingredients included flour (35 g/100 g), shortening ville, OH, USA) and instant dry yeast (Lesaffre Yeast Corporation, (14 g/100 g), salt (0.8 g/100 g), water (1 g/100 g), and baking soda Milwaukee, Wisconsin, USA) were purchased from a local super- (determined by the total titratable acidity of the sponge). All in- market (Portland, Oregon, USA). The chemical reagents (ACS grade) gredients were scaled on the basis of 500-g flour weight.
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