Abstract
ABSTRACTThe influence of the properties of the starch granule surface on the rheological behaviour of wheat flour doughs was studied in dynamic oscillation measurements (frequency sweep and strain sweep) and in stress relaxation measurements. A flour with a high protein content (15%) was diluted with wheat starch to obtain a protein content of 10%. The granule surface of the substituted starch was modified in three different ways: by heat treatment, by adsorption of a wheat protein fraction and by adsorption of lecithin to the granule surface. The effects of these modified starches were compared with the results obtained for nonmodified starch and protein or lecithin (in liposomes) added to the flour. Owing to the low concentration of the added protein and lecithin, no effect was observed when they were added to the bulk of flour. However, as a starch‐surface modification the same components influenced the rheological parameters studied. Also the heattreated starch had an effect on the rheological behaviour. The study established the importance of the properties of the starch‐granule surface in wheat flour dough.
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