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Dynamic rheology of wheat flour dough. II. Assessment of dough strength and bread‐making quality
Author(s) -
Khatkar Bhupendar S,
Schofield J David
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1111
Subject(s) - rheology , rheometry , wheat flour , food science , farinograph , dynamic mechanical analysis , dynamic modulus , bread making , materials science , elastic modulus , chemistry , composite material , polymer
Controlled stress rheometry revealed that differences in wheat flour dough strengths could be observed by means of dynamic rheological measurements in the region of higher stress amplitude (ie >100 Pa). At lower stress amplitude (τ o ) the values of elastic modulus G ′ for weak doughs were higher than those for strong doughs, but they decreased substantially beyond 100 Pa stress amplitude (τ o ), such that the G ′ values for strong doughs crossed over the G ′ values for weak doughs. Beyond a critical value of stress amplitude (ie 100 Pa), true differences in dough strengths could be seen on the basis of their elastic characteristics, because at large deformations protein–protein interactions played a more dominant role in the rheological behaviour of flour doughs. Dynamic rheological analysis demonstrated a very weak inverse relationship ( R 2 = 0.16) between the G ′ values of flour doughs and loaf volume data for 12 wheat cultivars of diverse bread‐making performance. However, the G ′ values of glutens showed significant positive relationships with bread‐making performance, explaining 73% of the variation in loaf volume. © 2002 Society of Chemical Industry