Effects of Calcium Gluconate and Lactate on Properties of Dough and Breadmaking in Home Baker

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The effects of calcium (Ca) gluconate, Ca-lactate and sodium (Na) gluconate on some rheological properties of wheat flour dough, on the interaction between gluten and starch in dough, and on loaf volume were studied. The dough containing Ca-gluconate (0.3-0.5% w/w flour basis) and Ca-lactate (0.1%) increased the loaf volume significantly. In the farinograph test, Ca-gluconate and Ca-lactate decreased the dough development time, whereas Na-lactate increased it. In the rheometer test, Cagluconate- containing dough had a higher modulus of elasticity and viscosity coefficient than the control. Ca-lactate and Na-gluconate caused a decrease in the two parameters. Scanning electron microscopy showed that Ca-gluconate-treated Boughs contained thick fibrils not observed in the control Boughs. DSC measurements showed that the gelatinization temperature and the enthalpy of wheat flour dough increased upon the addition of Ca-gluconate. Ca-gluconate and lactate decreased the SH content of dough, and also tended to make the diameter of gas cells slightly smaller. The observed effects of Ca-gluconate can be explained on the basis of cross-link formation in the gluten proteins.
日本応用糖質科学会の論文