Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Investigation on the Water Soluble Fraction Causing Rapid Dough Breakdown of Wheat Flour

Koh, Bong-Kyung;Hoseney, R. Carl

  • Published : 1996.12.31

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Abstract

The three pooled filtrate mixed beyond optimum mixing time, shows a rapid breakdown. This phenomenon is believed to be caused by unknown materials in the water soluble fraction becoming oxidized and reacting with gluten. The study was done to determine the extraction method and investigate the characteristics of the material causing dough breakdown during mixing from the water soluble fraction of wheat flour. Flour was fractionated to water soluble (WS) and water insoluble (WIS) materials and extracted with ethyl acetate or methanol. The extracts were reconstituted with WIS and tested for the activity that causes dough breakdown. Mixograph was used to determine the properties of WS on wheat flour dough mixing. The material causing dough breakdown can be extracted with methanol from WS fraction. However, direct extraction of this material from flour was not successful. The reason for the difference in the extraction between flour and WS was assumed to be that some material interferes with the extraction from flour. Extraction of flour with ethyl acetate followed by drying and subsequent extraction with methanol extracted the material causing dough breakdown.

Keywords

References

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