The effect of water on lipid binding in doughs mixed to low work levels

Summary Wheat flour doughs of various moisture contents were mixed to low work levels. It was shown that there was a critical moisture content below which mechanical work does not induce lipid binding. The onset of gluten development occurs at a similar moisture content. The quantity of bound water in doughs was determined by differential scanning calorimetry. It was shown that work caused no significant change in the amount of bound water in the doughs.