Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough

• Published in: International journal of biological macromolecules Vol. 93; no. Pt A; pp. 131 - 135
• Main Authors: Mudgil, Deepak, Barak, Sheweta, Khatkar, B.S.
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.12.2016
• Subjects: Dietary fiber; Dough rheology; Flour; Galactans - chemistry; Guar gum; Hydrolysis; Mannans - chemistry; Plant Gums - chemistry; Properties; Rheology; Starch - chemistry; Triticum - chemistry; Viscosity; Water - chemistry; Viscosity; Dough rheology; Dietary fiber; Properties; Guar gum
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2016.08.064

•Partially hydrolyzed guar gum (PHGG) via enzymatic hydrolysis was prepared.•Rheological, pasting and thermo-mechanical characterization of PHGG fortified wheat dough was carried out.•PHGG fortified wheat dough showed improved rheological & pasting characteristics. Partially hydrolyzed guar gum was prepared using enzymatic hydrolysis of native guar gum that can be utilized as soluble fiber source. The effect of partially hydrolyzed guar gum (PHGG) on pasting, thermo-mechanical and rheological properties of wheat flour was investigated using rapid visco-analyzer, Mixolab and Microdoughlab. Wheat flour was replaced with 1–5g PHGG per 100g of wheat flour on weight basis. PHGG addition decreased the peak, trough, breakdown, setback and final viscosity of wheat flour. Water absorption and amylase activity of wheat dough were increased whereas starch gelatinization and protein weakening of wheat dough were reduced as a result of PHGG addition to wheat flour. PHGG addition also increased the peak dough height, arrival time, dough development time, dough stability and peak energy of wheat dough system. However, dough softening was decreased after PHGG addition to wheat flour dough. Overall, it can be assumed that PHGG has influenced the properties of wheat flour dough system by decreasing the RVA viscosities and increasing the water absorption and starch gelatinization of wheat dough system.