Premium
Water Content, Water Soluble Fraction, and Mixing Affect Fundamental Rheological Properties of Wheat Flour Doughs
Author(s) -
MANI K.,
TRÄGÅRDH C.,
ELIASSON A.C.,
LINDAHL L.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb11298.x
Subject(s) - farinograph , rheology , food science , wheat flour , mixing (physics) , water content , chemistry , fraction (chemistry) , water activity , composition (language) , materials science , chromatography , composite material , geology , quantum mechanics , linguistics , physics , geotechnical engineering , philosophy
Fundamental rheological behavior of wheat flour doughs were compared with empirical results from a farinograph. Water contents of 42‐47% and mixing times of 8, 16, and 24 min were examined. The storage modulus, G′, decreased when water content was increased from 42 to 45%. Dough produced from water extracted flours had high G′ and low δ. Increasing water content or mixing time decreased G′. There was a linear relationship (slope = 0.30) between G′ and the farinogram peak height for the reconstituted (water‐soluble fraction added back), flour‐water, and freeze‐dried flour‐water doughs. The extracted flour doughs also showed a linear relationship between G′ and farinogram peak height with slope = 1.07.