Factors That Influence Food Processing

*Food Processing*

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**156**

**159**

**Chapter 10**

**Abstract**

wheat cultivar.

**1. Introduction**

wheat cultivar, sodium chloride

Effect of Polyethylene Glycol 3350

on the Handling Properties of Low

The effect of polyethylene glycol (PEG) 3350 addition (3%, flour wt. basis) on the properties of dough made from two Canadian Western Red Spring wheat cultivars (*Triticum aestivum* L. 'Harvest' and 'Pembina') differing in dough mixing requirements and dough-handling properties was investigated in a low salt dough formulation (1% NaCl, flour wt. basis). PEG was added for experimental purposes to alter water mobility to better understand underlining mechanisms, however would not be used in real bread formulations. For cultivar Harvest, but not Pembina, dough stickiness was reduced by the addition of PEG. Dough freezable water content decreased with the addition of PEG for both cultivars. Rheological measurements showed that PEG increased dough stiffness as measured by the complex modulus |G\*|. Creep measurements indicated that the relative elastic component (Jel) increased whereas maximum deformation (Jmax) decreased with the addition of PEG for cultivar Harvest only. Dough made with a weaker cultivar (Harvest) with the addition of PEG performed similarly to dough made with a stronger cultivar (Pembina) without PEG. Results indicate that in a low sodium environment, availability of water is critically important for controlling a number of properties that relate closely to dough machinability, especially in a weaker

Salt Wheat Dough Formulations

*Andrea K. Stone, Aleksandar Yovchev, Pierre J. Hucl,* 

**Keywords:** dough stickiness, polyethylene glycol 3350, dough rheology,

Wheat flour dough in its most basic form (flour and water) is a complex diverse

system comprised of starch and non-starch polysaccharides, gluten proteins, enzymes, etc. Dough components can be solubilized or adsorbed using different amounts of water as the water moves between the different phases during mixing. Water becomes either bound or remains free within the dough and this, along with the initial quantity of water added, affects the rheological properties of the dough which in turn governs its machinability [1, 2]. Reducing salt in bread is a major goal in global salt reduction strategies due to the ubiquitous nature of bread in the diet. Salt is a necessary ingredient in large scale bread production contributing to its flavor, and more importantly, to the physicochemical properties of the dough.

*Martin G. Scanlon and Michael T. Nickerson*

## **Chapter 10**
