Relation between polymer transitions and the extensional viscosity of dough systems during thermal stabilization assessed by lubricated squeezing flow

Thekla Alpers, Johanna Olma, Mario Jekle, Thomas Becker

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Polymer transitions occurring during the thermal processing of dough are defining the rheological behaviour of solidifying dough. Yeast, an essential ingredient in breadmaking, plays an important role in this transformation process, but its impact on the transitional behavior of the polymers remains unknown. Therefore, the aim of this study was to elucidate the impact of hydrothermally induced polymer transitions on the elongational rheological behavior of dough under process-relevant strain-strain-rate combinations transitions in dependence of the presence of yeast. Using elongational rheology together with DSC, TD-NMR and microscopy, yeast-induced degradation on the microstructural level (average decrease of protein strand length of 46%) and microstructural level were shown to affect the course of the starch gelatinization process and the functionality of gluten while baking. These findings can be used to relate oven rise performance to fundamental rheological behavior based on occurring phase transitions, leading to a more comprehensive process understanding.

Original languageEnglish
Article number133048
JournalFood Chemistry
Volume389
DOIs
StatePublished - 30 Sep 2022

Keywords

  • Baking
  • Fundamental elongational rheology
  • Gluten polymerization
  • Starch gelatinization
  • Wheat dough
  • Yeast fermentation

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