Effects of endoxylanases, vital wheat gluten, and gum Arabic on the rheological properties, water mobility, and baking quality of whole-wheat saltine cracker dough.

Abstract: The aim of this study was to improve the baking quality of whole-wheat saltine cracker (WWSC) using endoxylanases, vital wheat gluten (VWG), and gum Arabic. SRC results showed both water-SRC and sucrose-SRC of soft white whole-wheat flour (SWWW) were significantly reduced by gum Arabic (r = 0.94, P < 0.05). Alveograph results indicated that the tenacity and extensibility of the whole-wheat dough (WWD) were increased by VWG. Rheometer G′ and G″ moduli increased with higher addition levels of endoxylanases, VWG, and gum Arabic. Low-field nuclear magnetic resonance (LF-NMR) detected three CPMG proton populations (T 21, T 22, and T 23) in WWD. T 21 peak area ratio (tightly bound water) reduced and T 22 peak area ratio (less tightly bound water) increased with the levels of each additive. LF-NMR results revealed increased water mobility from T 21 population to T 22 population with addition of these additives, which was beneficial for gluten to form a continuous network. Both stack height and specific volume of WWSC were improved by the use of endoxylanases, VWG, and gum Arabic, but the breaking strength varied. The results of Orthogonal experimental design showed that the most-improved quality WWSC could be produced by combining 0.035% endoxylanases, 1.5% VWG, and 1.5% gum Arabic into SWWW flour. [Copyright &y& Elsevier]