Effects of ingredients on the gas phase of whole wheat flour dough

Abstract

Due to the bran-induced disruption on gluten-starch matrix that is against the gas bubble stability in a dough, it leads to unexpected changes in the foamed structure, texture and sensory properties of resultant products. This research objective was to monitor the time-dependent evolution of bubble dynamics in whole wheat flour doughs by synchrotron X-ray microtomography, and investigate how dough's gas-phase and matrix properties and its product quality were affected by wheat cultivar, bran content and endoxylanase. The median of lognormal fitted bubble size distribution (BSD) and matrix thickness distribution (MTD), i.e., R_0b and R_0m, were good indicators for ingredient effects on gas bubble stability. Stronger doughs had a smaller amount of larger-sized bubbles and thicker matrix. Bran and endoxylanase effects promoted the disproportionation and matrix thickness increase. Resting extension facilitated the bubble growth and matrix thickness reduction. Therefore, a suitable utilization of wheat cultivar and endoxylanase has to be considered for developing the high-fibre dough formulation, along with final products with a satisfactory overall quality.