Home / News / 2019

[Flour Milling Machinery supplier]Do you know the absorption rate of dough?

Jun. 12, 2019

As a Flour Milling Machinery Manufacturer, today we would like to share with you the relationship between flour gluten and damaged starch content and water absorption of wheat dough.

The water absorption rate of the dough refers to the maximum amount of water when the flour is made into the dough, which is expressed by a percentage (1%). The water absorption rate of the dough directly affects the production rate of food. For flour products such as steamed bread and bread, the higher the water absorption rate of the dough is, the more steamed bread and bread are produced by the same flour weight. There are many factors affecting the water absorption of dough, such as grain texture, protein content, non-starch polysaccharide, starch damage, and water content of flour. Three of them have the most important influence on it, which are: the influence of protein content of flour on the water absorption rate of dough, the influence of damaged starch on the water absorption rate of dough, and the influence of non-starch polysaccharide on the water absorption rate of dough.

Flour Milling Machinery Manufacturer

The protein in flour is divided into water-soluble protein and water-insoluble protein (gluten protein). Studies have shown that both water-soluble protein and insoluble protein can absorb water, but water-insoluble protein, namely gluten protein, has a relatively important effect on the water absorption rate of dough. When the gluten protein absorbs water, it can form the network structure characteristic of the dough with viscoelasticity. Damaged starch refers to the damage of starch grains caused by a small amount of damage to the outer membrane of the starch cell due to the mechanical crushing of wheat flour. Dermal starch can be decomposed into dextrin, maltose and glucose under the action of acid or enzyme. They have an important influence on the water absorption of dough during fermentation and baking.

There was a significant negative correlation between gluten content and dough water absorption rate, while there was no correlation between gluten water retention rate and dough water absorption rate, while there was a significant positive correlation between damaged starch content and dough water absorption rate.

Because the damaged starch has great influence on the water absorption rate of dough, the damaged starch content is high, the dough water absorption rate is high, the flour product yield is high. Therefore, the damaged starch content should be appropriately increased to improve the yield of flour products. However, some studies have shown that high damaged starch content will affect the quality of products, so it is necessary to adjust the damaged starch content of special powder according to different USES.

That's all for the sharing, thanks for your reading, and we also supply Flour Milling Machinery for sale, if you have any demand for our products, just feel free to contact us.


Follow Us

Copyright © Hebei Africa Machinery Co., Ltd. All Rights Reserved

Powered by   Sitemap

EVERY PROJECT PROVIDED BY AFRICA MACHINERY IS FULL OF WISDOM AND CREATIVITY
Hebei Africa Machinery Co., Ltd.
Download
To access this exclusive file, please provide your email address.
Online Sales
skype whatsapp
send us a message

By continuing to use the site you argee to the use of cookies more information.

Accept