title: Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread.
abstract: This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid to enhance the strength of dough network by improving water retention and rheological characteristics. The gelatinized (90 °C) fraction of the wheat flour was incorporated in the dough formulation at different levels (5, 10, and 20% w/w). The effects of the gelatinized flour (GF) fraction on the dough rheology and thermal properties were studied. The incorporation of GF induced a moderate increase of dough viscoelasticity and reduced the freezing and melting enthalpies. On the other hand, the changes in bread textural properties brought by incorporation of GF were insignificant, indicating that the gelatinized fraction acted as a binder that enhanced water trapping in the structure. SEM images showed a more heterogeneous crumb microstructure (e.g., gas cells, porous, etc.) bread prepared using GF. Drying kinetics obtained from TGA indicated that the water diffusivity decreased with the incorporation of GF, which suggested that the bread had a compact microstructure.
authors.affiliation: Facultad de Química, Universidad Autónoma del Estado de México, 50120 Toluca, Mexico ; Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, 09340 Mexico, Mexico.
authors.forename: H
authors.initials: H
authors.lastname: Carrillo-Navas
authors.affiliation: Facultad de Química, Universidad Autónoma del Estado de México, 50120 Toluca, Mexico.
authors.forename: A Y
authors.initials: AY
authors.lastname: Guadarrama-Lezama
authors.affiliation: Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, 09340 Mexico, Mexico.
authors.forename: E J
authors.initials: EJ
authors.lastname: Vernon-Carter
authors.affiliation: Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, 09340 Mexico, Mexico.
authors.forename: S
authors.initials: S
authors.lastname: García-Díaz
authors.affiliation: Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, 09340 Mexico, Mexico.
authors.forename: I
authors.initials: I
authors.lastname: Reyes
authors.affiliation: Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, 09340 Mexico, Mexico.
authors.forename: J
authors.initials: J
authors.lastname: Alvarez-Ramírez
keywords: Bread; Dough; Gelatinized flour; Rheology; Textural analysis