Wheat dough rheology at low water contents and the influence of xylanases

- Wheat dough rheology was investigated from 34% to 44.8% water content.
- Farinograph, dynamic oscillation, and creep-recovery measurements were performed.
- Low water contents reduced the amount of free water but not the hydration mechanism.
- Results at low water contents are in line with extrapolated data from literature.
- Xylanases mainly released water with water reductions of 2%-5% (on water basis).

The effect of low water contents and xylanases on wheat dough rheology is reported. Farinograph, dynamic oscillation, and creep-recovery measurements were performed using water concentrations from 34 to 44.8% (total basis). A water reduction from 43.5-44.8% to 34% increased resistance upon mixing as evidenced by higher Farinograph Brabender Unit values, increased G′ and G″-values, and decreased the maximum creep compliance by 1-2 orders of magnitude. Addition of an endoxylanase with a higher selectivity for water-unextractable arabinoxylans and an endoxylanase with a higher selectivity for water-extractable arabinoxylans both resulted in lower G′ and Farinograph dough consistencies and an increase in maximum creep compliance. The major influence of both xylanases was the release of water with possible water reductions of 2-5% (on water basis), though no distinct differences between the two xylanases were observed.