THE INFLUENCE OF VARIOUS SUGARS ON THE RHEOLOGICAL PROPERTIES AND STABILITY OF WHEAT DOUGH

Abstract

The influence of sucrose, glucose, and fructose on the rheological characteristics and stability of dispersed systems based on wheat dough is investigated. It is shown that the structure-forming ability of sugars depends on their molecular weight and the size of their molecules. According to the effectiveness of influence on the rheological properties of the dough, the sugars can be arranged as follows: sucrose> glucose> fructose. When sucrose is replaced with fructose or glucose, dough viscosity decreases, which is unwanted in the context of its stability and because of some technological issues like the easiness of its transportation. A complex additive containing pectin is proposed to compensate for the reduction in dough viscosity and stability because of the replacement of sucrose by glucose and fructose. Only 0.05 wt % of the natural pectin ensures an increase in the dough viscosity that approaches or exceeds the viscosity of the sucrose-containing compositions. Due to this effect, the technological transportability of the dough is kept within the required range, and the porosity and friability of the pastry is preserved. If the kneaded pastry is kept for 4 h before baking, its partial fermentation leads to a decrease in this favourable effect of pectin on the sensorial qualities of the pastry.