Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems

Abstract

Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0–20%): (a) non-physically modified, (b) pregelatinized and (c) hydrolyzed spray-dried on rheological behavior of wheat flour dough systems under oscillatory strain conditions was considered. Mathematical model was developed based on the internal variable theory by introducing the fractional derivatives to describe anomalous nature of energy dissipation. Two model parameters were used for quantitative description of the rheological behavior of the systems: the effective modulus and the dumping coefficient. The most rigid system with pronounced dumping effects was the dough supplemented with 20% of the non-physically modified OSA starch granules (maximum of the effective modulus and minimum of the dumping coefficient), while the softest system was the dough with 20% of the pregelatinized OSA starch. The obtained results revealed that the rheological behavior of OSA starch supplemented dough depended on the OSA starch granule rigidity, i.e. extent of OSA starch granule disintegration and polysaccharide degradation.