Study on improving the characteristics of whole wheat dough
The properties of whole wheat dough are very important to the quality of whole wheat products.The effects of gluten and common hydrophilic colloid on the thermal mechanical properties,tensile properties and dynamic rheological properties of whole wheat dough were in-vestigated in this study.The results showed that wheat gluten increased the water absorption of whole wheat dough,decreased the cooking stability of whole wheat dough slightly,decreased the paste rate,and had no significant effect on the stability time of dough and the weakening degree of protein.Guar gum in hydrophilic colloid has the most significant effect on the water absorption of whole wheat dough.When the addition amount is 2%,the water absorption is increased by 21.4%,and the tanδ is also significantly decreased,which can increase the surface aggregation degree,increase the dough air holding capacity,and improve the gluten structure.