Location: Cereal Crops Research
Title: Rheological Changes in Refrigerated Dough During Storage in Relation to Proteins Authors
|Zhang, Yu -|
|Simsek, Senay -|
|Campanella, Osvaldo -|
|Chang, Hector -|
|Reuhs, Bradly -|
|Mergoum, Mohamed -|
Submitted to: Journal of Food Process Engineering
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 16, 2009
Publication Date: June 1, 2011
Citation: Zhang, Y., Simsek, S., Campanella, O., Ohm, J., Chang, H., Reuhs, B.L., Mergoum, M. 2011. Rheological Changes in Refrigerated Dough During Storage in Relation to Proteins. Journal of Food Process Engineering. 34C37:639-656. Interpretive Summary: Refrigerated dough is a flour-based, unbaked product that is stored between 4-7ºC. Maintaining the dough quality during storage is very crucial. The aim of the present work was to study changes of the rheological properties, specifically viscoelastic characteristics of refrigerated dough during refrigeration storage and their relationships to compositional changes in dough proteins. Rheological properties of refrigerated doughs were analyzed by measuring the attributes of dough under a large deformation and under a small deformation. The changes of protein molecule size in dough were also analyzed during refrigeration. Refrigeration significantly affected dough rheological properties. Both, the elasticity of dough decreased during refrigerated storage. Changes in the protein fractions of dough samples were related to dough extensibility during refrigeration.
Technical Abstract: Refrigerated dough is a flour-based, unbaked product that is stored between 4-7 ºC. The aim of this work was to study the rheological properties of refrigerated dough during storage and determine their correlations with dough proteins. Rheological properties were determined using texture analyzer and dynamic oscillatory rheometry during 34-days of storage. The protein analysis was performed by SE-HPLC. On day-34, Rmax 93.8 % higher than day-0. Both, the G' and G" moduli decreased during storage. Dough exhibited the major decreases on the moduli on day 3 and day 16. By comparing the viscoelastic properties of day 0 and day 16, 50% on the elastic modulus and a roughly 30% decrease in the loss modulus was observed. Changes in the protein fractions of dough samples were related to their rheological properties. The high and low molecular weight polymeric protein and gliadin were positively correlated to dough extensibility (r > 0.8343).