Effect of potassium carbonate on rheological properties of dough and its mechanism

At present, there are seldom researches on the application of potassium carbonate in dough. In this paper, the influence mechanism of potassium carbonate on the rheological properties of dough was analyzed by exploring effect of potassium carbonate on the structure and physicochemical properties of starch and protein in the dough. Compared with the control group, the disulfide bond, guache-guache-guache conformation, and beta-sheet increased by 1.46 mu mol/g, 9.02%, and 5.11%, respectively, when the addition amount of potassium carbonate was 0.6%. It showed that potassium carbonate induced protein aggregation and interaction in the dough which was the main reason for the increase of elasticity and the decrease of extensibility. The results also showed that potassium carbonate (>0.2%) destroyed the ordered structure in starch of dough. Nevertheless, the potassium carbonate had no influence on the crystal form of starch in the dough.

Automated summary

The addition of potassium carbonate in dough can lead to increased protein aggregation and interaction, resulting in increased elasticity and decreased extensibility. However, it can also disrupt the ordered structure in starch of the dough.