Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab

Hydrocolloids have been revealed as very useful additives in breadmaking. However, interactions between them have been scarcely investigated. The effects of different molecular structure hydrocolloids (hydroxypropylmethylcellulose (HPMC), pectin (PC), guar gum (GG) and xanthan gum (XG)) on the wheat dough behaviour subjected to a dual mechanical shear stress and temperature constraint using the Mixolab device have been studied. HPMC incorporation induced the greatest benefits on wheat dough behaviour during mechanical shearing and thermal treatment resulting in a significantly increased water absorption, dough development time and stability during mixing and decreased dough weakening with heating. Different synergistic (HPMC/XG on water absorption enhancement, HPMC/GG on dough stability increase) and antagonistic effects (HPMC/PC on dough development time, HPMC/GG on dough weakening) between hydrocolloids were observed. Special care should be taken when HPMC/XG are combined due to the deleterious effects of the pair on dough rheology during heating.