Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition

• Published in: Food science & technology Vol. 138; p. 110604
• Main Authors: Selaković, Anastasija, Nikolić, Ivana, Dokić, Ljubica, Šoronja-Simović, Dragana, Šimurina, Olivera, Zahorec, Jana, Šereš, Zita
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.03.2021
• Subjects: Fundamental rheology; Laminated dough; Puff pastry quality; Vital gluten; Whole wheat flour; Vital gluten; Laminated dough; Fundamental rheology; Puff pastry quality; Whole wheat flour
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2020.110604

This work contributes to a better understanding of the relationship between the rheological performance of dough and puff pastry quality, considering the lack of literature in corresponding field. The aim was to examine the effect of vital gluten addition (1, 1.5, 2 g/100 g on flour weight) on the viscoelastic properties of the base dough (without roll-in fat) and laminated dough (with roll-in fat) using fundamental rheological methods. Vital gluten was added into the dough made from a blend of white and whole wheat flour (70:30) in order to enhance its rheological performance. The viscoelastic parameter Tan δ pointed to the dominant influence of the laminating process compared to the influence of vital gluten addition. Although the laminating process decreased the viscoelastic compliance of all dough samples, Jmax of the laminated dough with 1 g/100 g of vital gluten increased by 63.2% and the Newtonian viscosity decreased by 38.7%, compared to the control laminated dough. Good extensibility and adaptability to applied stress of the sample with 1 g/100 g of vital gluten resulted in the best quality of the puff pastry: increase in volume of about 20% and decrease in firmness of about 30% compared to other samples. •Effect of vital gluten on rheological behavior of puff pastry dough was studied.•Dynamic oscillatory measurements and creep and recovery analysis were used.•The optimal amount of vital gluten for puff pastry production was 1 g/100 g.•Laminated dough with good extensibility and adaptability to stress was obtained.•The puff pastry with increased volume and decreased firmness was produced.