Effects of Starch From Five Different Botanical Sources on the Fermentation and Gelatinization Properties of Starch–Gluten Model Doughs

Abstract

Wheat, corn, tapioca, sweet potato, and potato starches are independently mixed into starch–gluten model doughs containing 15% (w/w) vital gluten. Fermentation properties, including gas production, and retention capacities, are studied by recording dough height and gas release kinetics through rheofermentometer. Gelatinization properties are investigated by recording changes of heat transition and dynamic moduli with temperature using a differential scanning calorimeter and control stress rheometer, respectively. Wheat starch (WS)–gluten dough has the greatest total gas production (500 mL) and gas retention coefficient (87.6%), lowest viscosity, and highest dough structure hardening during gelatinization, while potato starch–gluten dough has the smallest total gas production (85 mL) and gas retention coefficient (82.1%), highest viscosity, and lowest structure hardening during gelatinization. In addition, the ultrastructure and freezable and non‐freezable water contents are determined to investigate the structural properties of the starch–gluten model doughs. WS–gluten dough shows the most consistent and uniform ultrastructure, and highest non‐freezable water content (42.60%) among all the starch–gluten model doughs. This suggests that WS–gluten dough exhibits a better processing performance compares to the other four starch–gluten model doughs.