Abstract
ABSTRACTThis study analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties of wheat flour dough. The empirical rheological properties of wheat flour dough were evaluated on Farinograph, Amylograph, Falling Number and Rheofermentometer devices. In the Farinograph test, both forms of calcium ions increased water absorption and dough stability, whereas the dough development time increased when calcium gluconate was added and decreased when calcium lactate was incorporated. The addition of calcium ions to wheat flour dough increased Amylograph gelatinization temperature and decreased peak viscosity. The Falling Number values decreased and the Rheofermentometer parameter retention coefficient increased with the increased level of calcium ions addition. Dynamic oscillatory rheology in the linear viscoelastic range (frequency sweep and oscillatory temperature sweep test) was studied. Each of the calcium ion forms influenced the rheological behaviour of wheat flour dough; thus, the results obtained are similar to those reported by the Farinograph and Amylograph devices.
Highlights
Calcium is an essential nutrient whose deficiency has a negative effect on human body and may lead to improper brain function, muscular symptoms like pains, aches, twitching, spasms, cramps and low bone mineral density
Due to the fact that gluconate anion is in a higher amount than the lactate one at the same level of calcium ions addition, the effect of the increase in the dough strength is more evident when gluconate salt was incorporated in wheat flour dough
As regards dough stability, the calcium ions from gluconate salt led to an increase in these values showing that it had a strengthening effect on wheat flour dough
Summary
Calcium is an essential nutrient whose deficiency has a negative effect on human body and may lead to improper brain function, muscular symptoms like pains, aches, twitching, spasms, cramps and low bone mineral density. In the United States, according to the National Health and Nutrition Examination Survey (NHANES), up to 90% of the population did not meet the calcium needs from diet and supplements (Sharma, Kolahdooz, Vik, Sheehy, & Kolonel, 2016). In many countries, many people take calcium supplements (Bolland et al, 2015). According to NHANES data, about 43% of the US population use dietary supplements containing calcium (Bailey et al, 2010) and in the Western countries more than 30–50% of older women take calcium supplements (Bolland et al, 2015) and even so, they were not sufficient in obtaining the recommended intakes (Mangano, Walsh, Insogna, Kenny, & Kerstetter, 2011). The main ingredient of bread, is one of the basic food products in human nutrition
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