The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles

• Published in: Food chemistry Vol. 410; p. 135447
• Main Authors: Sun, Xinyang, Bu, Ziwu, Qiao, Bingqian, Drawbridge, Pamela, Fang, Yong
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.06.2023
• Subjects: Bran content; Bread; Dough rheology; Flour; Flour particle size; Glutens - chemistry; Microstructure; Particle Size; Rheology; Starch - chemistry; Triticum - chemistry; Wheat cultivar; Whole wheat products; Whole wheat products; Dough rheology; Bran content; Wheat cultivar; Microstructure; Flour particle size
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.135447

[Display omitted] •Rheology and microstructure of dough and product texture were investigated.•Gluten strength of dough varied according to wheat cultivar.•Increased flour particle size and bran content decreased gluten strength.•Larger-sized flour and lower bran content led to greater starch retrogradation.•Smaller-sized flour and higher bran content led to firmer product texture. The rheological properties and microstructure of doughs, and the texture properties of whole wheat breads and noodles were investigated. The gluten strength of doughs were discriminated due to wheat cultivar. Reduced flour particle size led to the doughs with a stronger gluten strength (i.e., smaller C2), lower degree of starch retrogradation (i.e., smaller C5), and longer relaxation time (i.e., larger n values). Firmer crumb of breads were prepared by flours with smaller particle size. With increased bran content, the gluten strength of dough weakened (i.e., increased C2), the development and relaxation time of dough and the degree of starch retrogradation decreased (i.e., decreased C1 time, n values and C5), the dough structure became more porous, and the product texture appeared to be firmer. As such, outcomes from this research will provide a practical guidance for the bakery industry to improve the consumer acceptability of whole wheat products.