Comparison of rheological properties between Mixolab-driven dough and bread-making dough under various salt levels

The properties of wheat dough according to salt level and type of mixer were investigated, and parameters derived from each analysis were comprehensively compared. Mixolab analysis showed that water absorption decreased with salt level while the dough strength increased. In the Mixolab C2 stage, rel...

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Bibliographic Details
Published in:Food science and biotechnology 2023-02, Vol.32 (2), p.193-202
Main Authors: Kim, Ha Ram, Kim, Mi-Ran, Ryu, A-Reum, Bae, Ji-Eun, Choi, Yun-Sang, Lee, Gwan Bok, Choi, Hee-Don, Hong, Jung Sung
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Dough
Food Science
Gluten
Nutrition
Parameters
Research Article
Rheological properties
Salts
Water absorption
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Summary:The properties of wheat dough according to salt level and type of mixer were investigated, and parameters derived from each analysis were comprehensively compared. Mixolab analysis showed that water absorption decreased with salt level while the dough strength increased. In the Mixolab C2 stage, related with thermal strength, C2 temperature and time had stronger correlation with other dough strength parameters than C2 torque. Thickness increase of gluten strand was dominant in the doughs prepared by vertical mixer (VMD) than in those prepared by Mixolab device (MLD), for the same salt level. In large deformation, increase in resistance to extension by salt level was much greater in VMD than in MLD. In small deformation, relationships of salt level with Gʹ, Gʹʹ and power-law exponent (n) were linear and non-linear in MLD and VMD, respectively. Since MLD could not perfectly reflect VMD, properties of dough should be considered in multiple ways for its comprehensive understanding.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-022-01186-w