Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique

- A modified laboratory method of making whole-wheat saltine cracker was developed.
- Factors affecting G′ and G″ values of whole-wheat flour blend were identified.
- Water migration from gluten network into arabinoxylans matrix was verified by NMR.
- Quality attributes of whole-wheat saltine crackers were identified.

Quality attributes of soft wheat products are affected by physicochemical characteristics and rheological properties of wheat flour. Whole-wheat flour has a significant impact on baking qualities (stack height, stack weight, specific volume, and breaking strength) of whole-wheat saltine crackers due to its high water absorption capacity. SRC profiles, alveograph and rheometer parameters were determined to observe the effect of whole-wheat flour on whole-wheat cracker flour blends. NMR technique was utilized to demonstrate the water migration and competition in whole-wheat dough components. Results of SRC testing revealed that the water absorption of whole-wheat flour blends increased with the addition level of whole-wheat flour. The rheological properties (G′, G″, P, L, W values) were influenced significantly by the presence of whole-wheat flour. Results of NMR indicated that water migrated from gluten network into arabinoxylans matrix in whole-wheat dough system, resulting in inferior saltine cracker-baking qualities of whole-wheat flour, i.e., small breaking strength, stack height and specific volume. The stack height, specific volume, and breaking strength of end products showed significant correlations with the arabinoxylans, dough extensibility, and gluten index of whole-wheat flour.