Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: I. Modeling of Rheological and Microstructural Properties

The rheological attributes of polymers as wheat dough are strongly related to its microstructure. To quantify dough protein microstructure confocal laser scanning microscopy combined with image analysis was used. The effect of three experimental factors pH (addition of lactic acid and sodium hydroxide), water addition, and sodium chloride (NaCl) addition on empirical and fundamental rheological properties as well as microstructural protein properties were studied and modeled by applying a response surface methodology. The obtained models revealed high correlations between the experimental factors and the complex shear modulus (R ²?=?0.97), dough resistance (R_max ^k; R ²?=?0.91) and stickiness (R ²?=?0.93). Furthermore it was possible to determine microstructural attributes as the area fraction (R ²?=?0.88) and Feret??s diameter (R ²?=?0.86) as a function of pH, water and NaCl addition. Especially measures of R^k _max revealed highly significant correlations with the protein microstructure as the branching index (r?=?0.79).