Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 54, Issue 5, Pages 1777-1786Publisher
WILEY
DOI: 10.1111/ijfs.14073
Keywords
Hydration; rheological properties; wheat aleurone; wheat dough
Categories
Funding
- National Key R&D Program of China [2018YFD0401005]
- Collaborative innovation task of CAAS [CAAS-XTCX2016005]
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This study aimed to evaluate the effects of incorporation of aleurone-rich fraction (ALF) on the hydration and rheological properties of wheat dough. Incorporation of ALF significantly increased water absorption (P < 0.05) and competition for water in dough was observed. Peak viscosity, through viscosity, and final viscosity decreased with the amount of ALF added (P < 0.05), whereas 20% ALF had stronger gel ability than whole-wheat flour. Dynamic rheological experiments revealed ALF blend dough were more stable than whole-wheat dough, which was in accord with the higher dough stability and strength observed in Mixolab. Scanning electron microscopy showed that disruption of gluten network with ALF incorporation, whereas 20% ALF showed better stability dough structure than the whole-wheat dough. Considering those influences on dough properties, the 20% ALF seems to be a promising substitute for whole-wheat flour to producing dietary fibre-rich products.
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