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The Rheo Extrusion Meter, a New Device for Measuring Wheat Flour Baking Absorption and Dough Consistency: Principle and Applications
Author(s) -
Pareyt Bram,
Vanneste Jacques,
Brijs Kristof,
Delcour Jan A.
Publication year - 2014
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-03-14-0046-r
Subject(s) - farinograph , extrusion , food science , wheat flour , chemistry , absorption of water , bread making , gluten , water content , moisture , consistency (knowledge bases) , arabinoxylan , mathematics , composite material , materials science , hydrolysis , geometry , geotechnical engineering , organic chemistry , engineering , biochemistry
The Rheo Extrusion Meter (REM) measures the time for vertical upward extrusion of wheat flour dough (subsequently referred to as extrusion time, ET) as a measure of its consistency. ET evidently increases with dough consistency. ETs are highly reproducible and sensitive to differences in dough moisture content. A single REM analysis takes 20 min, and the measured ET can be converted into the correct baking absorption at a given temperature. The heights of the extruded dough pieces are negatively correlated with straight‐dough bread loaf specific volume, both when comparing different flour samples and when adjusting moisture content of dough prepared from a given flour sample. The REM also allows determination of the consistency of complex wheat flour based systems and the impact of vital wheat gluten or ascorbic acid thereupon. Furthermore, in contrast to the farinograph, it detects the impact of endoxylanases hydrolyzing water‐extractable arabinoxylan on dough consistency.