Properties of soft wheat flour dough containing structured lipid

K. K. Agyare, Y. L. Xiong, K. Addo, C. C. Akoh

Research output: Contribution to journalArticlepeer-review

28 Scopus citations


The effect of substituting canola oil/caprylic acid structured lipid for shortening (at 0%, 25%, 50%, 75%, and 100% levels) on the viscoelastic and thermal properties of soft wheat flour dough (28.4% total lipid, 43% moisture) was determined using dynamic rheological and differential scanning calorimetry tests. Ambient frequency scans produced higher G″ (loss modulus) and G′ (storage modulus) values at increasing frequencies. Temperature scans revealed rapid G″ and G′ increases for dough heated to above 56°C, apparently because of starch gelatinization. Three differential scanning calorimetry endothermic peaks were observed at 54°C, 69°C, and 93°C, which were attributed to shortening transition and gelatinization of starch granules.

Original languageEnglish
Pages (from-to)E297-E302
JournalJournal of Food Science
Issue number7
StatePublished - Sep 2004


  • Dynamic rheology
  • Flour dough
  • Structured lipid
  • Thermal properties
  • Viscoelasticity

ASJC Scopus subject areas

  • Food Science


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