Influence of phospholipase A2 (PLA2)-treated dried egg yolk on wheat dough rheological properties

sThe effects of non-treated and modified dried egg yolk on the rheological properties of flour dough were investigated. It indicated that farinograph dough development time, dough stability, and farinograph quality number of the dough increased with the incorporation of the dried egg yolk, while the dough softness decreased. The incorporation of PLA2-treated dried egg yolk into flour has more significant effect on farinograph than that of the non-treated dried egg yolk. Extensograph resistance to extension, and area below the curve (energy) significantly increased with the addition of dried egg yolk, while extensibility decreased and the water adsorption was unchanged. The addition of dried egg yolk lead to the increase of G' (the storage modulus) and G” (loss modulus) under frequency sweep from 0.1 to 20 Hz at 1.5% strain and temperature sweep from 20 to 90 °C at 1 Hz. The microstructure of the dough showed great difference when non-treated or PLA2-treated dried egg yolk was incorporated into wheat dough. Starch granules flowed into the continuous matrix compared to the blank wheat dough. The gluten network structure of the dough was increased when PLA2-treated dried egg yolk was added.