Technical University of Munich, Chair of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Freising, Germany.
Department of Plant-based Foods, University of Hohenheim, Institute of Food Science and Biotechnology, Stuttgart, Germany.
J Texture Stud. 2023 Apr;54(2):222-236. doi: 10.1111/jtxs.12745. Epub 2023 Mar 22.
Undesired dough adhesion is still a challenge during the production of baked goods. There are various methods for determining the adhesive texture properties of dough. In the majority of scientific papers, dough stickiness is measured analytically by the force-distance recording of dough detachment. In this study, we describe a new multi-scale approach to compare dough adhesion phenomena in a laboratory, pilot sale and human sensory assessment. In it, the adhesive material properties of dough were investigated using a pilot scale toppling device representing dough adhesion behavior in the production process, in the laboratory by texture analysis with the Chen-Hoseney method and furthermore with a new, implemented non-oral human sensory analysis. To simulate different dough adhesion behavior, the dough mechanical and adhesion properties were varied by applying dough-modifying enzymes and different dough storage times. The structural changes in the different wheat dough system were compared by rheological characterization. By characterizing the different adhesion phenomena of the doughs, the sample with bacterial xylanase showed the highest values after 80 min of storage time in all three methods. Correlation analysis revealed a strong relationship between the detachment time (pilot scale) and human sensory assessment attributes (Force R = 0.81, Time R = 0.87, Distance R = 0.92, Stickiness R = 0.80) after 80 min of storage time. Even though human sensory assessment showed limits in the detectability of differences in dough adhesion behavior compared to the Chen-Hoseney method, it was better suited to predict machinability.
在烘焙食品的生产过程中，面团的不良粘性仍然是一个挑战。有各种方法可以确定面团的粘性质地特性。在大多数科学文献中，通过记录面团分离的力-距离来分析测量面团的粘性。在本研究中，我们描述了一种新的多尺度方法，用于比较实验室、中试销售和人体感官评估中的面团粘附现象。在此方法中，使用代表生产过程中面团粘附行为的中试规模倾倒装置来研究面团的粘性材料特性，在实验室中使用 Chen-Hoseney 方法进行质地分析，并进一步采用新的实施的非口腔人体感官分析。为了模拟不同的面团粘附行为，通过应用面团改性酶和不同的面团储存时间来改变面团的机械和粘附性能。通过流变特性表征比较了不同小麦面团体系的结构变化。通过对不同面团的粘附现象进行特征化，在所有三种方法中，储存 80 分钟后添加细菌木聚糖酶的面团显示出最高值。相关性分析显示，在储存 80 分钟后，分离时间（中试规模）与人体感官评估属性（力 R=0.81、时间 R=0.87、距离 R=0.92、粘性 R=0.80）之间存在很强的关系。尽管与 Chen-Hoseney 方法相比，人体感官评估在检测面团粘附行为差异方面存在局限性，但它更适合预测可加工性。
