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Creep‐Recovery of Wheat Flour Doughs and Relationship to Other Physical Dough Tests and Breadmaking Performance
Author(s) -
Wang F. C.,
Sun X. S.
Publication year - 2002
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.2002.79.4.567
Subject(s) - farinograph , absorption of water , chemistry , creep , wheat flour , viscoelasticity , volume (thermodynamics) , strain (injury) , food science , composite material , materials science , thermodynamics , medicine , physics
Measurements of creep‐recovery of flour‐water doughs were made using a dynamic mechanical analyzer (DMA) in a compression mode with an applied probe force of 50 mN. A series of wheat flour and blend samples with various breadmaking potentials were tested at a fixed water absorption of 54% and farinograph optimum water absorption, respectively. The flour‐water doughs exhibited a typical creep‐recovery behavior of a noncross‐linked viscoelastic material varying in some parameters with flour properties. The maximum recovery strain of doughs with a fixed water absorption of 54% was highly correlated ( r = 0.939) to bread loaf volume. Wheat flours with a large bread volume exhibited greater dough recovery strain. However, there was no correlation ( r = 0.122) between maximum creep strain and baking volume. The maximum recovery strain of flour‐water doughs also was correlated to some of the parameters provided by mixograph, farinograph, and TA‐XT2 extension.