Effects of emulsifiers on farinograph and extensograph measurements

The effects of four different emulsifiers (distilled monoglycerides (MG), diglycerides (DG), diacetyl tartaric acid ester of monoglycerides (DATEM) and lecithin) on the rheological properties of Norwegian wheat flour dough were investigated. A response surface model was used to determine the effects of two independent variables: emulsifier concentration (0–2%) and water addition (55–61%). Dough properties measured were dough development time, maximum consistency and dough stability using a Brabender farinograph, and extensibility and resistance to deformation using a Brabender extensograph. The presence of emulsifier did not influence the dough development time. Maximum consistency and stability were not influenced by MG, whereas DATEM increased the maximum consistency and DG decreased the maximum consistency with increasing concentration. Lecithin decreased the dough stability, particularly at high concentrations. The extensogram characteristics were only influenced by DATEM. DATEM increased the ratio between resistance to deformation and extensibility, which indicates very good dough strengthening properties. Increased water addition generally decreased the maximum consistency and increased the extensibility.