Effects of additives and pH on dough development and gas release characteristics of sound and sprouted wheat

Studies were conducted to investigate the effects of various additives viz. , wet gluten, carboxymethyl cellulose (CMC) and ascorbic acid alone at pH 5 .8 and 4.2 on dough development, gas formation and gas retention characteri stics of sound, 24 h and 48 h sprouted wheat flours milled from 'HD-2329' c ultivar using Chopin Rheofermentometer F-2. Dough development and gas relea se properties improved significantly with 24 h sprouting and on addition of gluten. Lowering the pH adversely affected dough development characteristi cs of sound and sprouted wheat flour. The maximum height of CO2 production, total CO2 production and retention volume improved significantly with the change in pH from 5.8 to 4.2 of doughs supplemented with gluten, while reve rse was the trend for dough development characteristic. CMC improved the do ugh characteristics and deteriorated gas release characteristic of sound an d 24 h sprouted wheat flour. Reducing pH to 4.2 and addition of CMC showed beneficial effects on the gas release characteristics of all flours. Ascorb ic acid at pH 5.8 and 4.2 adversely affected the CO2 retention volume of al l flours. Sprouting df wheat upto 24 h, addition of wet gluten and subseque ntly reducing the pH to 4.2 could be used to get a dough with improved doug h development and gas release characteristics.