Abstract
Changes in large amplitude oscillatory shear (LAOS) were used to compare the dough strength and resilience during aging at 4 °C and 25 °C for hard wheat soft wheat and semolina (from durum wheat) flour doughs (from t = 0 to t = 108h). All dough samples aged at 25 °C showed a transition from strain stiffening to strain softening behavior. The critical strain was highest for semolina dough which showed the most solid-like viscoelastic behavior due to the higher protein content with the best protein quality. FTIR spectra indicated that β-sheet, β-turn and α-helix structures of each dough sample were affected differently due to aging process at 4 °C and 25 °C. Aging increased β-sheet content of the protein fraction in semolina and soft wheat dough and decreased it in hard wheat dough. Aging at higher temperature caused a significant increase in α-helix structure of only hard wheat dough sample while a decrease in β-turn structures of hard and soft wheat dough samples. With the combined effect of aging time and temperature, high molecular weight to low molecular weight ratio (HMW/LMW) ratios decreased for all dough samples especially at room temperature compared to aging at 4 °C. • LAOS of hard, soft and SemD showed SemD to have the highest resilience during aging. • Resilience was measured using the strain dependence of G′ M and G″ M , G′ L and G″ L . • Aging at 25 °C caused a sharp transition from strain stiffening to strain softening. • HWD and SWD had reverse trends in secondary structures of proteins, Sem stayed constant. • SDS-PAGE results showed that glutenin break down was highest in Sem dough.
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