TEXTURE PROPERTIES OF FORMULATED WHEAT DOUGHS - RELATIONSHIPS WITH DOUGH AND BREAD TECHNOLOGICAL QUALITY

Texture properties of wheat doughs were determined with a texturometer by using texture profile analysis (TPA) as well as Chen and Hoseney m ethodologies. The time elapsed between two compressions and strain wer e optimized so that meaningful values were obtained for TPA. Single ef fects and interactions between flour type, the breadmaking process and anti-staling additives (i.e. monoglycerides, diacetyl tartaric ester of monoglycerides, sodium stearoyl lactylate, carboxymethylcellulose a nd hydroxypropylmethylcellulose) on dough texture properties (i.e. spr inginess, resilience, hardness, cohesiveness, adhesiveness, chewiness, gumminess and stickiness) were estimated. The breadmaking process and addition of hydrocolloids had the most important effects and interact ions on TPA. Hydrocolloids and a-amylase increased dough stickiness. D ough cohesiveness was a good predictive parameter of bread quality. Wa ter content, acidity values and gluten quality were the main factors d etermining the texture properties of dough.