عنوان مقاله English
In this study effects of flour hydration was investigated on gluten development in bread dough. For this purpose, zero-mechanical energy developed (ZD) doughs, which prepared and hydrated outside conventional mixers were used. Effects of fridge and room temperatures for different durations (1.5, 4 and 24 h) was studied on dough hydration extent and gluten development. Epi-fluorescence light microscopic (EFLM) observations revealed positive effect of holding time in both temperatures on protein distribution extent in dough microstructure. However, increasing temperature for durations studied showed strong effect on hydration and hence gluten development extent. So, treatments carried out at room temperature for 24 h compared to those accomplished at fridge temperature for the same duration showed the best gluten development patterns. Concluding, flour hydration leads to development of gluten structures in the dough. Gluten self-aggregation caused by hydration accounts for this phenomenon. However, the structures observed for ZD doughs in this study were different from those reported for optimally-mixed doughs, which show coarse interconnected gluten network surrounding starch granules.
کلیدواژهها English
