title: Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.
abstract: Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties.
authors.affiliation: Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, H-1111 Budapest, Hungary. Electronic address: bucsellablanka@mail.bme.hu.
authors.forename: Blanka
authors.initials: B
authors.lastname: Bucsella
authors.affiliation: Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, H-1111 Budapest, Hungary.
authors.forename: Ágnes
authors.initials: Á
authors.lastname: Takács
authors.affiliation: Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, H-1111 Budapest, Hungary.
authors.forename: Viktoria
authors.initials: V
authors.lastname: Vizer
authors.affiliation: Department of Value Added Processes, Bühler AG, Gupfenstrasse 5, CH-9240 Uzwil, Switzerland.
authors.forename: Urs
authors.initials: U
authors.lastname: Schwendener
authors.affiliation: Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, H-1111 Budapest, Hungary.
authors.forename: Sándor
authors.initials: S
authors.lastname: Tömösközi
mesh_terms: D001939:Bread / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D006358:Hot Temperature; D012212:Rheology; D014908:Triticum / Q000737:chemistry*; D014783:Viscosity
keywords: Dry heat treatment; Hydrothermal heat treatment; Mixolab; RVA; Rheology; Wheat flour