Effect of baked wheat germ on the rheology and fermentation properties of steamed bread dough

摘要

Effect of baked wheat germ (BWG) on the extensional properties, water mobility,and fermentation properties of steamed bread dough was investigated. The extensographproperties analysis revealed that dough containing BWG exhibited a decreasingtrend (p < .05) in extensibility and resistance to extension, indicating that thestructure of the gluten network was weakened. Analysis of water mobility revealedthat the T_(22)22 and T_(23) dramatically reduced as the level of BWG increased, decreasingwater availability to the gluten matrix and reducing gluten strength. The analysis offermentation properties showed that the presence of BWG decreased the maximumdough height, indicating that added BWG destroyed the continuous starch-glutenmatrix and prevented the free expansion of wheat dough during the proofing stage.However, the total gas production of dough containing BWG was significantly higherthan that of the wheat dough, revealing that the increase in levels of BWG facilitatedyeast activity for the production of CO_2.