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ULTRASONICS IN EVALUATING RHEOLOGICAL PROPERTIES OF DOUGH FROM DIFFERENT WHEAT VARIETIES AND DURING AGEING
Author(s) -
KIDMOSE ULLA,
PEDERSEN LENE,
NIELSEN MORTEN
Publication year - 2001
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2001.tb01239.x
Subject(s) - rheology , ultrasonic sensor , materials science , viscoelasticity , dynamic modulus , absorption of water , dynamic mechanical analysis , ultrasound , modulus , composite material , food science , chemistry , polymer , acoustics , physics
The utility of low‐frequency ultrasonics in evaluating the viscoelastic properties of dough from different biscuit wheat flour qualities was studied. No distinct correlation was found between the ultrasonic characteristic (ultrasound velocity, v) and the rheological characteristics storage modulus, G' (r=0.43), or loss modulus, G″ (r=0.61), when a constant amount of water was added to the dough. Fairly high correlations were obtained between the ultrasound velocity, v, and the rheological measurements G' (r=0.93), G″ (r=0.92) and the phase angle G′ (r=0.81) with variable addition of water, corresponding to the water absorption capacity of the dough. It was not possible to distinguish between hard and soft endosperm biscuit wheat varieties using ultrasonic measurements, whether with a constant or a variable amount of water added. A high negative correlation was obtained between ultrasonic measurements and the amount of water added to the dough (r = ‐0.94), indicating that the amount of water added affected the ultrasonic measurements more significantly than differences in dough structure and rheological properties. The effect of ageing on the ultrasonic characteristics of dough samples was also studied. The ultrasound velocity, v, and storage modulus, G', increased during 40 min ageing. A high correlation obtained between ultrasound velocity, v, and the storage modulus, G' (r=0.97), indicates that ultrasonics may be a valid method of process control of rheological properties during the manufacture of dough.