Effects of Wheat Flour Dough’s Viscoelastic Level by Adding Glucose Oxidase on its Dynamic Shear Properties whatever the Strain Modes

  • Jean Didier Koffi Kouassi Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca - RO-400509 - Cluj-Napoca, Calea FloreÅŸti, 64, Romania, AgroParisTech, 1, avenue des Olympiades, 91744, Massy Cedex, UMR Ingénierie Procédés Aliments n° 1145 Université Nangui Abrogoua, Unité de Formation et de Recherche en Science et Technologie des Aliments 02 BP 801 Abidjan 02, Côte d'Ivoire
  • Vlad Muresan Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca - RO-400509 - Cluj-Napoca, Calea FloreÅŸti, 64, Romania
  • Sophie Nadège Gnangui Université Nangui Abrogoua, Unité de Formation et de Recherche en Science et Technologie des Aliments 02 BP 801 Abidjan 02, Côte d'Ivoire
  • Elena Mudura Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca - RO-400509 - Cluj-Napoca, Calea FloreÅŸti, 64, Romania
  • Lucien Patrice Kouame Université Nangui Abrogoua, Unité de Formation et de Recherche en Science et Technologie des Aliments 02 BP 801 Abidjan 02, Côte d'Ivoire
DOI: https://doi.org/10.15835/buasvmcn-fst:10115
Keywords: wheat flour, Viscoelasticity, rheological properties, glucose oxidase, dynamic shear

Abstract

The objective of this work was to study the effects of wheat flour dough’s viscoelastic level by adding glucose oxidase (Gox) on its rheological properties at dynamic shear strain mode to predict the final product quality. Dough does display a linear viscoelastic domain. Glucose oxidase (Gox) was added to dough in order to enhance its viscoelasticity and to take into account the possible effects of this viscoelasticity on the results. Whatever the types of dough strain used G’ increased, tan δ decreased and led to less sticky dough. Wheat flour dough, an increase in G’ with extension may be associated to a strain-hardening phenomenon but the role of dough viscoelasticity is discussed.

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Published
2014-05-20
Issue
Vol. 71 No. 1 (2014): Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
Section
Research Articles
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