Effect of dry and moist heat treatment of flour on dough rheological characteristics

Effect of dry and moist heat treatment of flour with low and high gluten contents on dough rheological properties such as water absorption, stability, degree of softening, development time and Farinograph Quality Number (FQN) was evaluated. The results showed that in high and low gluten flours, increasing the temperature and dry heating time led to an increase in dough water absorptions. With increasing thermal treatment temperature and time, dough development time increased as well. In both high and low gluten flours, the longest development time was belong to treated flours at a temperature of 120 °C for 120 min. The longest stability time was obtained for high gluten flours steamed for 15 min. Significant differences were not observed in other samples. In low gluten flours, with increasing thermal processing temperature and time, dough stability time was increased. In both low and high gluten flours, increasing dry thermal processing time led to a decrease in dough degree of softening values. Dry thermal treatment at a temperature of 120 °C for 120 min and steaming treatment for 15 min gave zero values for degree of softening. FQN was higher in high gluten flours compared to those of low gluten samples. The highest FQN was obtained for steaming for 5 and 15 min and dry heating at 120 °C for 120 min. In high gluten flours, increasing temperature and dry thermal processing time led to increase in FQN. In low gluten samples, there was not significant differences between samples in terms of FQN.