The influence of xylanase and thermal treatment on the composition and interfacial rheology properties of whole wheat dough liquor

Abstract

Summary The dough liquor (DL) centrifuged from dough played an important role in determining the gas cell stability during dough making, and the adding of xylanase (XYL) in the dough could efficiently increase the stability of DL foam, especially at 60 °C. In this work, we prepared whole wheat dough added with different dosages of XYL and extract the DL. The components especially proteins in DL and their interaction mechanism and interfacial rheology properties at the air–water interface were studied. The proteins formed protein aggregates (>150 kDa) at 60 °C. After XYL treatment, DL solution exhibited higher protein surface hydrophobicity and surface pressure. And the equilibrium surface pressure of DL varied between 23 and 28 mN m −1 . At 25 °C, the interfacial dilatational modulus increased by 26.77% and 14.22% compared with control, respectively. And the XYL can improve the interface shear strength both for the unheated and heated DL solutions. These findings showed that XYL might improve the ability of DL constituents to stabilise the air–water interface to contribute to the stability of gas cells in the dough. The obtained results have provided a theoretical basis for improving the gas cell stability by changing the properties of whole wheat DL with the addition of XYL.