EFFECTS OF MOISTURE, SUCROSE, NaCl, AND ARABINOXYLAN ON RELAXATION IN WHEAT DOUGH AS MEASURED BY DMTA

Figures & data

Table 1. Compositions of Various Wheat Doughs

	Dough (flour + water)	Dough + sucrose	Dough + NaCl	Dough + sucrose + NaCl	Dough + 1% WEA	Dough + 3% WEA
Flour	10 g	10 g	10 g	10 g	10 g	10 g
Water	5.4 mL	5.4 mL	5.4 mL	5.4 mL	5.4 mL	5.4 mL
Sucrose		0.6 g		0.6 g
NaCl			0.15 g	0.15 g
WEA					0.1 g	0.3 g

Table 2. Water Contents (g H₂O/100 g Dry Matter) for Wheat Doughs with Different Ingredients

Aw	Dough (Flour + water) g H2O/100 g dm	Dough + sucrose g H2O/100 g dm	Dough + NaCl g H2O/100 g dm	Dough + sucrose + NaCl g H2O/100 g dm	Dough + 1% WEA g H2O/100 g dm	Dough + 3% WEA g H2O/100 g dm
0.113	1.73 ± 0.10	2.48 ± 0.19	2.51 ± 0.03	2.98 ± 0.12	1.72 ± 0.12	2.50 ± 0.15
0.225	3.36 ± 0.15	3.56 ± 0.08	3.69 ± 0.13	4.88 ± 0.08	3.29 ± 0.07	4.12 ± 0.18
0.328	4.12 ± 0.20	5.22 ± 0.10	5.29 ± 0.11	6.04 ± 0.11	4.44 ± 0.17	4.89 ± 0.08
0.432	5.86 ± 0.03	6.69 ± 0.13	6.89 ± 0.20	7.11 ± 0.09	5.59 ± 0.20	6.37 ± 0.03
0.576	7.60 ± 0.18	8.18 ± 0.17	8.98 ± 0.19	9.23 ± 0.08	7.98 ± 0.19	9.11 ± 0.15
0.654	9.04 ± 0.09	9.14 ± 0.09	9.70 ± 0.10	10.16 ± 0.17	9.88 ± 0.09	10.01 ± 0.20
0.753	10.40 ± 0.11	10.93 ± 0.02	11.94 ± 0.14	12.64 ± 0.09	10.41 ± 0.14	11.42 ± 0.16

Figure 1. Comparison of water isotherms at 24–25°C for dough (flour + water) (•), dough + sucrose (+), dough + NaCl (▵), dough + sucrose + salt (○), dough + 1% WEA (♦), and dough + 3 WEA (□).

Figure 2. The storage modulus (G′) and loss tan delta of the wheat dough (flour + water) stored at a_w of 0.225, as a function of temperature, as measured by DMTA at 0.1, 1, and 5 Hz.

Table 3. Glass Transition Temperatures (T_g ) of Wheat Dough with Different Ingredients Measured by DMTA as Storage Modulus (G′) at 0.1, 1, and 5 Hz

Aw	Frequency (Hz)	Dough (Flour + water) Tg (°C)	Dough + sucrose Tg (°C)	Dough + NaCl Tg (°C)	Dough + sucrose + NaCl Tg (°C)	Dough + 1% WEA Tg (°C)	Dough + 3% WEA Tg (°C)
0.113	0.1	57 ± 1	52 ± 1	54 ± 2	52 ± 1	53 ± 0	50 ± 2
0.113	1	58 ± 2	53 ± 1	56 ± 3	53 ± 1	55 ± 1	51 ± 2
0.113	5	60 ± 1	55 ± 1	59 ± 2	57 ± 1	58 ± 1	54 ± 2
0.225	0.1	52 ± 1	46 ± 1	47 ± 1	47 ± 1	46 ± 1	37 ± 2
0.225	1	53 ± 1	47 ± 0	48 ± 1	48 ± 0	48 ± 1	41 ± 3
0.225	5	55 ± 1	50 ± 0	50 ± 2	51 ± 1	50 ± 1	44 ± 1
0.328	0.1	40 ± 3	37 ± 1	39 ± 3	42 ± 0	46 ± 0	35 ± 1
0.328	1	43 ± 1	38 ± 1	40 ± 2	43 ± 0	47 ± 0	40 ± 1
0.328	5	46 ± 1	40 ± 1	42 ± 3	45 ± 1	49 ± 1	43 ± 0
0.432	0.1	39 ± 3	30 ± 2	35 ± 1	36 ± 2	36 ± 3	31 ± 2
0.432	1	41 ± 2	32 ± 1	37 ± 1	38 ± 1	38 ± 2	35 ± 1
0.432	5	44 ± 3	35 ± 1	40 ± 1	40 ± 1	40 ± 3	39 ± 2
0.576	0.1	26 ± 1	16 ± 1	22 ± 0	20 ± 3	12 ± 1	11 ± 1
0.576	1	28 ± 0	18 ± 0	24 ± 1	22 ± 2	15 ± 2	13 ± 0
0.576	5	32 ± 1	20 ± 0	26 ± 0	24 ± 2	17 ± 2	15 ± 1
0.654	0.1	1 ± 1	− 2 ± 2	0 ± 2	− 1 ± 0	− 1 ± 1	− 5 ± 1
0.654	1	3 ± 1	0 ± 1	2 ± 1	2 ± 1	3 ± 2	− 2 ± 2
0.654	5	9 ± 1	3 ± 1	7 ± 1	5 ± 1	6 ± 2	0 ± 1
0.753	0.1	− 10 ± 2	− 15 ± 3	− 13 ± 1	− 15 ± 1	− 19 ± 1	− 24 ± 0
0.753	1	− 8 ± 2	− 13 ± 2	− 10 ± 2	− 13 ± 1	− 17 ± 1	− 22 ± 1
0.753	5	− 5 ± 0	− 10 ± 2	− 7 ± 1	− 10 ± 0	− 15 ± 1	− 20 ± 1

Figure 3. Comparison of the glass transition temperatures (T_g ) as a function of water activity (aw) at 24–25°C for dough (flour + water) (•), dough + sucrose (+), dough + NaCl (▵), dough + sucrose + salt (○), dough + 1% WEA (♦), and dough + 3% WEA (□), as measured by DMTA at 1 Hz.

Figure 4. Comparison of the glass transition temperatures (T_g ) as a function of water content (g H₂O/100 g dry matter) for dough (flour + water) (•), dough + sucrose (+), dough + NaCl (▵), dough + sucrose + salt (○), dough + 1% WEA (♦), and dough + 3% WEA (□), as measured by DMTA at 1 Hz.