Relationships between dough functional indicators during breadmaking steps in formulated samples

The functional pattern of wheat flour doughs formulated with hydroxypropylmethylcellulose, a high ester pectin, amylolytic ( alpha- amylase) and non- amylolytic enzymes ( xylanase, microbial transglutaminase), and an emulsifier ( diacetyl tartaric acid ester of mono- diglycerides) has been investigated during breadmaking stages using a Draper- Lin small composite design for sampling. Measurements were performed at small as well as at large deformations ( shear deformation, uniaxial compression, uniaxial extension, biaxial extension) using empirical and fundamental rheological methods, and the resulting rheological parameters correlated. Measurements performed at small deformations ( dough development parameters during mixing) showed close relationships with uniaxial compression measurements ( textural properties) and with gluten quality descriptors assessed during fermentation and carried out at large deformations. Gluten quantity descriptors and gluten quality definers derived from the dough inflation system, texture profile analysis, gluten acid method and gluten index measurements significantly correlated. Stirring number measurement showed significant relationships with the pasting parameters associated with bread staling kinetics.