The rheological properties of wheat doughs prepared from different flour types, water contents, and mixing times for a total of 20 dough systems were studied. The results were compared with the results of standard baking tests with the same factors. Water and flour type had a significant effect on storage modulus (G′) or phase angle measured by an oscillatory test both in the linear viscoelastic region and as a function of stress, and on compressional force measured as a function of time. The correlation of maximum force of dough in compression and G′ of dough measured within the linear viscoelastic region was r = 0.80. Correlation between the compression and oscillation test improved when all measuring points of the G′ stress curve were included (r = 0.88). The baking performance of the different doughs varied greatly; loaf volumes ranged from 2.9 to 4.7 mL/g. Although the water content of the dough correlated with the rheological measurements, the correlation of G′measured in the linear viscoelastic region or maximum force from stress‐time curve during compression was poor for bread loaf volumes. Mixing time from 4.5 to 15.5 min did not affect the rheological measurements. No correlation was observed with the maximum force of compression or G′ of dough measured in the linear viscoelastic region and baking performance. Good correlation of rheological measurements of doughs and baking performance was obtained when all the data points from force‐time curve and whole stress sweep (G′ as a function of stress) were evaluated with multivariate partial least squares regression. Correlation of all data points with loaf volume was r = 0.81 and 0.72, respectively, in compression and shear oscillation.

The rheological properties of rye flour‐water‐salt doughs prepared from different flour types (different falling number and coarseness) at different water levels were studied after mixing and after 90 min of incubation (30°C and 80% rh). Both the effect of water and the coarseness of the flour had significant effects on storage modulus (G′) measured by oscillatory test in the linear viscoelastic region and on compressional force measured at large deformation. The results of the two rheological methods correlated very well with each other (correlation coefficients varied in the different doughs at r = 0.975–0.999). Dough rheological measurements suggested that falling number did not have a statistically significant effect on dough rheology after mixing or incubation. Although the two rheological methods correlated well, the responses for incubation were different. In the small deformation method, the storage modulus of all doughs, independent of the falling number, decreased during incubation, whereas in the large deformation method, only the hardness of doughs made from flours with lower falling number decreased during incubation. The rheological measurements of doughs after mixing and the viscosity measurements of flourwater suspension at 30 and 40°C did not correlate with each other. Total pentosans have great effect on viscosity measurements of flour‐water suspensions, whereas flour particle size and soluble pentosans correlated more with rheological properties of doughs (r = 0.851 between G′ and soluble pentosans).

No abstract