Relationship between amylolytic activity and rheological properties of wheat dough
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| Authors: | Sylwia Stępniewska1 1Department of Grain Processing and Bakery, Institute of Agricultural and Food Biotechnology ul. Rakowiecka 36, 02-532 Warszawa |
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| Abstract : | The aim of this study was to determine the relationship between amylolitic activity and rheological properties of wheat dough. The test material was flour obtained from the grain of winter wheat cultivars Tonacja, Turnia, Bogatka, Bamberka, Muszelka. The grain originated from production farms, from the crop of 2011. The grains were milled using the MLU-202 Bühler laboratory mill. Falling number, amylographic properties and rheological properties of dough were evaluated. The correlation coefficients between falling number and the amylographic and rheological properties of dough were calculated. A significant correlation was observed between falling number and peak viscosity and final temperature of gelatization. Increase in amylolytic activity caused a deterioration of rheological properties of dough, observed as a decrease in water absorption, reduction of dough development and dough stability time, and an increase of dough softening. Increase of the activity of amylolytic enzymes caused a reduction of deformation work and dough elasticity, and an increase of dough extensibility. No significant correlations between falling number and extensograph properties were observed. |
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| Keywords : | winter wheat, correlation coefficients, falling number, rheological properties of dough | ||||||||
| Language : | Polish | ||||||||