18A-23

P. Fustier¹, A. R. TAHERIAN¹, S. Turgeon², and F. Castaigne². (1) Food Research & Development Centre, Agriculture & Agri-Food Canada, Processed Plant Products, 3600 Casavant Blvd. W., Saint-Hyacinthe, QC J2S 8E3, Canada, (2) Agriculture & Food Science Faculty, Laval Univ., St-Foy, QC G1K-7P4, Canada

Flour fractionation-reconstitution procedures were used to study the influence of gluten, starch tailing and water soluble constituents on dough rheology and dimensional as well as textural characteristics of a commercial soft wheat flour. A semi-sweet biscuit recipe( flour, sugar, fat:water of 100:30:8:36 on 14 wt% moisture basis) was used to assess the influence of the 3 constituents isolated from a patent and clear flour grades on dough consistency, hardness, half relaxation time (Tla) and biscuits volume, density, firmness and dimensions. Increasing the gluten content from 9.5 to 13.5 wt% (d.w.b of flour) incorporated into the commercial flour increased dough consistency, hardness and Tla by 3.2, 2.8, and 1.6 times of the original or control flour. In parallel, the biscuit's density and firmness rose by approximately 14.2 and 56.1%, while the dimensional parameters decreased slightly along with increasing gluten. The clear gluten yielded similar trends than the patent flour, but to a lower extend. Starch tailing of the patent and clear added at level of 3, 6, and 9 wt% induced more substantial increment of consistency and hardness to the dough than gluten ,that is,~4.7 and 6.2 times, respectively, versus the control flour. However, it decreased the dough elasticity due to the water binding capacity of this pentosan-rich fraction. The starch tailing rose significantly the biscuit's density and firmness, but decreased its volume. The flour water soluble constituents added at 1, 2.5, and 5 wt% had a negligible effect on the dough and cookie characteristics. However, it contributes to severe dough stickiness. The results of this study suggested that both the rheological properties of the dough and biscuit's characteristics made with commercial soft wheat flour could be modified by the incorporation of the endogenous flour constituents rather than the composition in fat, sugar and water of the recipe.

Session 18A, Carbohydrate: General
2:00 PM - 5:30 PM, Sunday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana