Effect of structured lipid on alveograph characteristics, baking and textural qualities of soft wheat flour |
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Authors: | K.K. Agyare K. Addo Y.L. Xiong C.C. Akoh |
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Affiliation: | aFood Science Section, Department of Animal Sciences, University of Kentucky, Lexington, KY 40546, USA;bDepartment of Nutrition and Food Science, University of Kentucky, 327 Patterson Office Tower, Lexington, KY 40506, USA;cDepartment of Food Science, University of Georgia, Athens, GA 30602, USA |
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Abstract: | The effect of substituting canola oil/caprylic acid structured lipid (SL) for partially hydrogenated shortening (at 0, 25, 50, 75, and 100% levels) on the rheology of soft wheat flour dough (28.4% total lipid on flour weight basis, 43% moisture) was determined using the Alveograph. The effect of SL substitution on baking and textural qualities of sugar-snap cookies was also investigated. Addition of shortening to soft wheat flour dough resulted in a significant (P<0.05) decrease in dough resistance to deformation (P), dough extensibility (L), and dough baking strength (W), suggesting a less developed gluten network. SL substitution for shortening did not affect P and W. The cookies incorporating SL (50 and 75% SL substitution) were similar (P<0.05) to the shortening control cookies in both baking and textural qualities, but exhibited some baking and textural quality differences at the 25 and 100% SL substitution levels. Correlations (P<0.05) were found between some Alveograph characteristics, and baking and textural qualities. |
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Keywords: | Structured lipid Rheology Wheat flour Cookies |
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