The relationship between large deformation rheology of wheat flour dough with protein quantity and aggregate stretching degree of milling streams flour based on regression analysis

Ziyan Dong, Ting Su, Meiyao Dai, Clyde Don, Boli Guo, Shuangkui Du and Bo Zhang
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Ziyan Dong: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Ting Su: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Meiyao Dai: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Clyde Don: FoodPhysica Lab, World Food Center, Ede, Netherlands
Boli Guo: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Shuangkui Du: Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China
Bo Zhang: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, China

Czech Journal of Food Sciences, 2024, vol. 42, issue 5, 353-363

Abstract: The aim of this study was to compare the role of protein quantity and aggregate stretching degree in predicting dough stability and extensibility using the regression analysis, and to explore a more effective way of conducting the prediction. Flours from 28 milling streams of the wheat cultivar Shiluan 02-1 were collected as experimental material. Using the value of (ash content/L*) (L* - lightness), we sorted the milling streams flour from the inner layer to the outer layer of wheat kernel, which was divided into early reduction, later reduction, and break flours. Three regression models, quantity-based, stretching-degree-based and (quantity × stretching-degree)-based model for predicting dough stability and extensibility were evaluated in each category of milling streams through their coefficient of determination (R2). Certain patterns were observed in physicochemical properties of flour from different categories of milling streams. Despite those considerable changes, the quantity-based model broadly produced greater R2 values than the stretching-degree-based model, and the (quantity × stretching-degree)-based model could in general provide higher R2 values than the other two models on predicting dough stability and extensibility. The results suggest that measuring the protein quantity and aggregate stretching degree at the same time is of practical improvement in dough rheology evaluation, compared to focusing on either factor alone.

Keywords: regression analysis; dough; rheology; protein; quantity; stretching degree (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:42:y:2024:i:5:id:64-2024-cjfs

DOI: 10.17221/64/2024-CJFS

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