Abstract
The effect of larch arabinogalactan on mixing characteristics of wheat flour dough was investigated. Wheat flour was substituted with 1.0% and 2.0% larch arabinogalactan, and the influence on farinograph characteristics (Duedahl-Olesen et al 1999) and mixing time was evaluated. The farinograph absorption, based on dough consistency at the 500-Brabender units line, was lower for larch arabinogalactan substitution (57.6% and 55.7% farinograph absorption for 1.0% and 2.0% substitution, respectively) than for the reference (60.4%). Dough stability was likewise decreased for dough containing larch arabinogalactan (6.9 min and 2.2 min stability for 1.0% and 2.0% substitution, respectively) compared with the doughs of unsubstituted wheat flour (10.8 min). Optimal mixing time was determined with a 10-g mixograph on the basis of the 500 Brabender units farinograph absorption value. Longer mixing times for an optimal dough development were required in the case of larch arabinogalactan substitution (240 seconds and 270 seconds for 1.0% and 2.0% substitution, respectively) compared to the peak time of 180 seconds for the unsubstituted flour. The profiles were a little broader in the case of larch arabinogalactan substitution.
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