Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition

This work contributes to a better understanding of the relationship between the rheological performance of dough and puff pastry quality, considering the lack of literature in corresponding field. The aim was to examine the effect of vital gluten addition (1, 1.5, 2 g/100 g on flour weight) on the viscoelastic properties of the base dough (without roll-in fat) and laminated dough (with roll-in fat) using fundamental rheological methods. Vital gluten was added into the dough made from a blend of white and whole wheat flour (70:30) in order to enhance its rheological performance. The viscoelastic parameter Tan delta pointed to the dominant influence of the laminating process compared to the influence of vital gluten addition. Although the laminating process decreased the viscoelastic compliance of all dough samples, J(max) of the laminated dough with 1 g/100 g of vital gluten increased by 63.2% and the Newtonian viscosity decreased by 38.7%, compared to the control laminated dough. Good extensibility and adaptability to applied stress of the sample with 1 g/100 g of vital gluten resulted in the best quality of the puff pastry: increase in volume of about 20% and decrease in firmness of about 30% compared to other samples.