INFLUENCE OF NATURAL ADDITIVES ON RHEOLOGICAL PROPERTIES OF WHEAT DOUGH

Tatiana Bojansk Dana Urminsk Marek Bennr Radovan Gaar Faculty of biotechnology and food science, Slovak university of agriculture in Nitra

Introduction Measuring the rheological properties of dough intended for bread production is relatively complicated due to the exploitation of specific equipments. Rheology studies the relations between the tension a material is exposed to, the final dimension of material deformation and time. The rheological properties of a material are directly related to its processing and the consumer quality (Phoda et al. 2003). The main aim of rheological measurement is to obtain a quantitative description of the mechanical properties of a material, gain information with relation to the molecular structure and the composition of a material as well as to characterize and simulate the efficiency of a material during the production and the quality check (Dobraszczyk and Morgenstern 2003). The influence of additives of non bakery crops on the dough rheology is related mainly to their different (in comparison to wheat) saccharid and protein complex. The effect of hydrocolloids on the rheological properties of wheat dough and the final quality of bread have been observed by Rosell et al. (Rosell et al 2001) with some interesting findings. The findings showed that hydrocolloids might become suitable additives as quality enhancers in bread production. Generally when adding natural additives, such as amaranth flour (Dodok and Halsov 1997, Muchov et al. 2000, Sindhuja et al. 2005), wheat sprouts (Muchov and Bojansk 2006), soya flour (Cauvain 1998), sunflower oil (Jacob and Leelavathi 2006), barley and its elements (Izydorczyk et al. 2001, Dongovski et al. 2005), chickpea (Narpinder et al. 1991), maize zein (Bugusu et al. 2001) or others, the rheological properties worsened. The paper gives the results of the rheological evaluation of dough intended for bread production prepared with the addition of selected non bakery raw materials with a high nutritive value. Materials and methods In the experiment we used white wheat bread flour (type T 650) blended with 10 - 50 % of finely grained and homogenised buckwheat, oat, lentil or chickpea flour. The produced blends were evaluated on a Farinograph-E, Brabender OhG, Duisburg, Germany (ICC-Standard 115/1, 1992, AACC Method 54-21, 1995) and an Extensograph-E, Brabender OhG, Duisburg, 1

Germany (ICC-Standard 114/1, 1992, AACC Method 54-10, 1995). All analyses were performed with the constant farinographic water absorption of 58.1 % based on the water absorption of wheat flour T 650 without additives. The sigma blades of the farinograph worked with 3 different speeds: standard - 63 revs.min-1, low - 45 revs.min-1 and high - 120 revs.min-1. The following properties have been evaluated: changes of the dough consistency (in FU Farinographic unit) at a constant water absorption of 58.1 %, development time (in min), stability (in min) and degree of softening (in FU). The energy (in cm), the resistance (in EU) and the extensibility (in mm) were evaluated by means of the extensograph. The tests were repeated three times and the results presented are means of the three realized measurements. Results and discussion Removing gluten from the recipes for bread production leads to significant technological problems. Gluten proteins play a key role in guaranteeing the bakery quality of wheat and influence the water absorption, cohesion, viscosity, extensibility, elasticity, resistance to deformation, tolerance to kneading, ability to gas retention and dough strengthening properties (Lazaridou et al. 2007, Wieser 2007). Non bakery crops contain elements (mainly of saccharid complex), which can either positively or negatively influence the rheological properties of the prepared dough after adding these crops. The influence of non bakery crops added to composite flours on the properties evaluated by a farinograph, was significant. The dough consistency decreased significantly statistically (in comparison to wheat flour T-650) when the portion of buckwheat was increased. In that case the addition of water 58.1 % was redundant; the dough became weaker and the resistance against the farinograph blades was lower. These changes were caused by a decrease of the absorption capacity of the composite blend meaning that in the hydrocolloids presented in buckwheat hydrating processes were slower, have a lower hydrating ability. With other additives (oat, lentils, chickpea) the dough consistency increased. The decrease of the farinographic water absorption is undesirable from an economic point of view since it increases the amount of flour needed to produce bread of the same weight. The composite flours had a longer dough development time and dough stability, whereas the degree of dough softening decreased which is connected with the destruction and shortening of gluten fibres (Dodok and Szemes 1998). The experiment was carried out with three different speeds in order to optimize the dough properties in connection with the different rotation speeds of the farinograph blades. The lower amount of energy put in the wheat flour dough system at lower revs (45 revs per minute) manifested itself by a decrease of the dough consistency. The energy needed to 2

trigger physicochemical reactions produced by lower revs was not able to incorporate itself efficiently into the dough structure causing a lower consistency and viscoelastic dough properties. This fact as well as the fact that higher revs increased the dough consistency in all types of dough was not influenced by the additions. The lower kneading speed slowed down the hydration, swelling and process of chemical reactions between proteins, starch, polysaccharides of non starch type and other flour elements but helped the occurrence of a chemical bond through the weaker power of the intermolecular bonds. This was manifested by the prolongation of the dough development time in all the evaluated doughs with the exception of the one blended with chickpea. The higher rotation speed of doughs with additives decreased significantly the dough development time what is important as kneading is a high energy-consuming process. The dough stability was prolonged at lower revs on the other hand. It means that lower revs can be recommended as suitable for obtaining stable doughs with additives of non bakery crops. The key factor affecting the rheological properties of doughs with additives is the correct time of kneading. A non adequate time can negatively influence the stability and can cause a higher degree of dough softening and dough stickiness. The degree of dough softening significantly increased with a higher speed of kneading what is undesirable from the technological point of view considering the need of further manipulation with dough during the forming and fermentation of products. (Dodok and Szemes 1998). To evaluate the dough quality the tests measuring extensibility from start until the dough ruptures have been carried out (doughs with addition of selected crops in portions of 5 % to 20 %, or 30 %). Already the addition of 5 % negatively affected the extensographic energy which is a benchmark of the dough bakery workability. The lower the extensographic energy, the less resistant and less stable the dough is during its processing. An increased portion of non bakery crops additives decreased the extensographic energy values enormously, which means that such doughs have a low resistance to deformation and loose their elasticity. Non bakery crops additives affected also the dough extensibility (the legumes used were less extensible and tore quicker in comparison to the control legume) as well as the maximal resistance of the dough, which decreased when adding buckwheat but increased when adding lentils and mainly chickpea. Conclusion Based on the results obtained by observing the rheological properties of the tested doughs, it can be stated that the use of natural additives worsened the physical properties of doughs and thus worsening the technological quality of the final products. Doughs with addition of buckwheat, oat, lentils and chickpea showed a lower elasticity, higher stickiness, higher 3

extensibility and viscous doughs causing a worse workability. Some parameters have been compensated by adjusting the regime of kneading, in particular by lowering the speed of kneading. The most suitable raw material with regard to the consistency of the dough, dough development time, dough stability, degree of softening, dough extensibility etc. appeared to be buckwheat. Despite the increased farinographic water absorption (having a negative influence on the bulk productivity) dough with buckwheat addition - also in higher portions showed good mechanic workability in comparison to the other evaluated raw materials. Aknowledgement: The study was carried out with the financial support of the granted project VEGA 1/0282/10 and KEGA 334-013SPU-4/2010 References
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