The relationship between large deformation rheology of wheat flour dough with protein quantity and aggregate stretching degree of milling streams flour based on regression analysis

文献类型： 外文期刊

第一作者： Dong, Ziyan

作者： Dong, Ziyan;Su, Ting;Dai, Meiyao;Guo, Boli;Zhang, Bo;Don, Clyde;Du, Shuangkui

作者机构：

关键词： regression analysis; dough; rheology; protein; quantity; stretching degree

期刊名称：CZECH JOURNAL OF FOOD SCIENCES （ 影响因子：1.0； 五年影响因子：1.5 ）

ISSN： 1212-1800

年卷期： 2024 年 42 卷 5 期

页码：

收录情况： SCI

摘要： The aim of this study was to compare the role of protein quantity and aggregate stretching degree in predicting dough stability and extensibility using the regression analysis, and to explore a more effective way of conducting the prediction. Flours from 28 milling streams of the wheat cultivar Shiluan 02-1 were collected as experimental material. Using the value of (ash content/ L*) ( L* - lightness), we sorted the milling streams flour from the inner layer to the outer layer of wheat kernel, which was divided into early reduction, later reduction, and break flours. Three regression models, quantity-based, stretching-degree-based and (quantity x stretching-degree)-based model for predicting dough stability and extensibility were evaluated in each category of milling streams through their coefficient of determination (R-2). Certain patterns were observed in physicochemical properties of flour from different categories of milling streams. Despite those considerable changes, the quantity-based model broadly produced greater R-2 values than the stretchingdegree-based model, and the (quantity x stretching-degree)-based model could in general provide higher R 2 values than the other two models on predicting dough stability and extensibility. The results suggest that measuring the protein quantity and aggregate stretching degree at the same time is of practical improvement in dough rheology evaluation, compared to focusing on either factor alone.

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