Journal of Food, Agriculture and Environment

Physicochemical and rheological properties and bread-making potential of durum flour and semolina

Author(s):

Abdenour Yesli ¹*, Mourad Latati ², Sihem Tellah ², Zakia Abdellaoui ³, Ghania Ounane ²

Recieved Date: 2017-01-10, Accepted Date: 2017-03-29

Abstract:

This study aimed to evaluate physicochemical and rheological properties assessing bread-making potential of durum flour and semolina from Algeria. Twelve selected samples of durum wheat were collected at a mill, and used in our study. These samples were selected from first break roller (F1), fourth break roller (F4), and the total obtained flour (DF). Significant differences between flours and semolina (p<0.05) in gluten index and SDS sedimentation test were revealed. Flour from F1 and semolina were characterized by good elasticity balance of gluten according to the gluten index, whereas the sedimentation test of DF was higher. The fractionating of total protein on albumins + globulins, gliadins and glutenins has shown that the F4 was richer in albumins + globulins, while meal was higher in gliadins. Polymeric proteins HMW and LMW separated by SDS-PAGE electrophoresis and the UPP by SE-HPLC were statistically similar in all the studied samples. Farinographic parameters such as the level of water absorption increased in durum flours and semolina, however, in F1 and F4, it remains the same. On the other hand, dough development time and dough stability were shorter in all samples. Pasting properties of semolina were higher than those of flours. Semolina exhibited the lowest peak viscosity, moderate breakdown, lowest setback viscosities, and greatest stability during heating as well as longer time to reach peak viscosity. The baking tests showed that particle size index, gluten index and mixing dough tolerance had positive effect on the bread volume. Bread made with F1 and semolina had a higher loaf volume than that of F4 and DF.

Keywords:

Bread, farinograph, gluten index, polymeric proteins, rapid visco analyzer, starch damage, unextractable polymeric protein

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Journal: Journal of Food, Agriculture and Environment
Year: 2017
Volume: 15
Issue: 2
Category: Food and Health
Pages: 14-20

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