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A rheological investigation of the role of water in wheat flour doughs
Author(s) -
WEBB T.,
HEAPS P. W.,
EGGITT P. W. RUSSELL,
COPPOCK J. B. M.
Publication year - 1970
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1970.tb01543.x
Subject(s) - rheology , food science , wheat flour , water content , salt water , materials science , chemistry , composite material , environmental science , geotechnical engineering , environmental engineering , geology
Summary. Doughs of wheat flour, salt and water have been mixed to various levels of work input and water content. Rheological tests have shown that above a particular water content the dough system is unaffected by further addition of water. It is proposed that the water in dough is held with various degrees of strength and that the distribution of water is dependent upon the mechanical work input.