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Influence of Added Starch on Mixing of Dough Made with Three Wheat Flours Differing in High Molecular Weight Subunit Composition: Rheological Behavior

¹University of Lund, Dept. of Food Technology, Box 124, S-221 00 Lund, Sweden. ²Corresponding author. Phone: +46 46 222 4743. Fax: +46 46 222 9517. E-mail: Helena.Larsson@livsteki.lth.se ³The Swedish University of Agricultural Sciences, Dept. of Plant Breeding Research, S-268 31 Svalöv, Sweden. ⁴Weibulsholm Plant Breeding Institute, Box 520, S-261 24 Landskrona, Sweden.

The effect of mixing time (6 and 20 min) and starch content were studied on doughs prepared with three wheat flours differing in high molecular weight subunit composition. Rheological measurements were performed in dynamic oscillation: frequency and strain sweeps, stress relaxation, and in large deformation viscosity measurements. The flours were diluted with starch to cover flour protein contents of 10–15%. Water was added to keep the starch-water ratio constant when doughs were prepared with different protein contents. By increasing the starch content of the doughs, the rheological properties approached those of a starch-water mixture prepared with the same starch-water ratio as in the dough. The effect of the starch granules was reinforced by prolonged mixing. This may explain the higher values of the storage modulus and relaxation times observed after 20 min of mixing. Qualities related to gluten properties, appeared more clearly in large deformation viscosity measurements.