The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product

✍ Scribed by Pavlína Pečivová; Iva Burešová; Hana Bílková

• Publisher: John Wiley and Sons
• Year: 2010
• Tongue: English
• Weight: 149 KB
• Volume: 90
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.4083

✦ Synopsis

Abstract

BACKGROUND: The influence of monoacylglycerol Rimulsoft Super(V) and L‐glutamic acid added to wheat flour dough was studied. Properties of the doughs were evaluated on the basis of chemical analysis and rheological measurements on a farinograph. Bakery products made from these doughs were subsequently subjected to sensory analyses.

RESULTS: It was found that L‐glutamic acid influenced the water absorption in dough more (50.0 g kg^−1^; water absorption 56.6%) than monoacylglycerol Rimulsoft Super(V) (50.0 g kg^−1^; water absorption 55.0%). Farinograph measurements showed that doughs with the addition of L‐glutamic acid resembled flour containing high‐quality gluten, but dough with the addition of monoacylglycerol Rimulsoft Super(V) corresponded to ‘weak’ flour.

Sensory analyses revealed that, in comparison with the control sample of French loaf, the saliva‐absorbing capacity increased in the French loaf with the highest addition of L‐glutamic acid (30.0 g kg^−1^). Deterioration in quality and texture in French loaf with addition of L‐glutamic acid (8.0 g kg^−1^, 30.0 g kg^−1^) was noted. No other statistically significant differences were found.

CONCLUSION: It is acceptable to add both additives to dough in order to modify its rheological properties. Copyright © 2010 Society of Chemical Industry