title: Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.
abstract: The impact of differences in dough transient gluten network on gluten cross-linking during baking is insufficiently understood. We varied dough mixing times and/or added sodium stearoyl lactylate (SSL; 1.0% on flour dry matter basis) to the recipe and studied the effect on subsequent gluten polymerization during heating. The level of proteins extractable in sodium dodecyl sulfate containing media was fitted using first order kinetics. The extent and rate of gluten polymerization were lower when mixing for 8 min than when mixing for 2 min. This effect was even more outspoken in the presence of SSL. The present observations were explained as resulting from less gliadin incorporation in the polymer gluten network and from interaction of SSL with the gluten proteins. Finally, a higher degree of gluten polymerization during baking increased the firmness of the baked products.
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. benedicte.vansteertegem@biw.kuleuven.be
authors.forename: Bénédicte
authors.initials: B
authors.lastname: Van Steertegem
authors.forename: Bram
authors.initials: B
authors.lastname: Pareyt
authors.forename: Kristof
authors.initials: K
authors.lastname: Brijs
authors.forename: Jan A
authors.initials: JA
authors.lastname: Delcour
mesh_terms: D001939:Bread / Q000032:analysis*; D003296:Cooking; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005983:Glutens / Q000737:chemistry*; D007773:Lactates / Q000737:chemistry; D058105:Polymerization; D013228:Stearates / Q000737:chemistry; D013501:Surface-Active Agents / Q000737:chemistry; D013997:Time Factors; D014908:Triticum / Q000737:chemistry*
chemical_list: D007773:Lactates; D013228:Stearates; D013501:Surface-Active Agents; D005983:Glutens
keywords: DDT; DSC; Dough development; Emulsifiers; Gluten polymerization; Mixing time; Protein network formation; SDS extractable gliadin; SDS extractable glutenin; SDSEP; SDSglia; SDSglut; SE-HPLC; SH; SS; SSL; Sodium stearoyl lactylate; WSB; differential scanning calorimetry; disulfide; dm; dough development time; dry matter; size-exclusion high performance liquid chromatography; sodium dodecyl sulfate extractable proteins; sodium stearoyl lactylate; sulfhydryl; water saturated butanol