INFLUENCE OF THE STARCH GRANULE SURFACE ON THE RHEOLOGICAL BEHAVIOUR OF WHEAT FLOUR DOUGH (original) (raw)

The influence of the properties of the starch granule sulface on the rheological behaviour of wheat flour doughs was studied in dynamic oscillation measurements frequency sweep and strain sweep} and in stress relaxation measurements. A flour with a high protein content (1 5 %) was diluted with wheat starch to obtain a protein content of 10%. n e granule sulface of the substituted starch was mod$ed in three different ways: by heat treatment, by adsorption of a wheatproteinfraction and by adsorption of lecithin to the granule sulface. The effects of these mod$ied starches were compared with the results obtained for nonmodged starch and protein or lecithin (in liposomes) added to the flour. Owing to the low concentration of the added protein and lecithin, no effect was observed when they were added to the bulk of flour. However, as a starch-suiface modification the same components influenced the rheological parameters studied. Also the heattreated starch had an effect on the rheological behaviour. f i e study established the importance of the properties of the starch-granule sulface in wheat flour dough.