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Starch Participation in Durum Dough Linear Viscoelastic Properties

¹Canadian Grain Commission, Grain Research Laboratory, Winnipeg, MB, R3C 3G8, Canada. Contribution No. 834. ²Corresponding author. E-mail: nedwards@grainscanada.gc.ca. Phone: 204-983-8033. Fax: 204-983-0724. ³Dept. Food Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada.

The contribution of starch to dough rheological properties has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The influence of starch granule surface properties on durum wheat dough linear viscoelasticity was investigated, and surface interactions between starch granules and gluten were assessed using a model system. Proportions of starch were substituted in dough on a volume basis with an inert filler (glass powder) with a similar particle size range. The doughs were subjected to dynamic and creep measurements. Dough linear viscoelastic properties were weakened on substitution of starch with glass powder at ≤50% substitution, inferring a reduction in adhesion at the matrix-filler (starch and glass powder) interface with declining proportions of starch granules. Surface modification of starch granules or glass powder altered dough rheological properties, confirming the importance of starch granule surface characteristics and the nature of protein-starch bonding on durum dough linear viscoelastic behavior.