Bread Quality Relationship with Rheological Measurements of Wheat Flour Dough

Abstract

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.

Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water

“…2b and c). This phenomenon is attributed simply to the dilution of constituents, and it has been well documented for wheat flour doughs (Autio et al, 2001) and for gluten-free doughs (Lazaridou et al, 2007;Ronda et al, 2013). It was also observed that psyllium and HPMC increased the elastic modulus (G 0 ) (Fig.…”

The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough

“…Several rheological techniques, including oscillation, stress relaxation, creep and creep -recovery measurements have been used in many studies to probe the fundamental mechanical properties of gluten (Janssen et al, 1996a;Lee and Mulvaney, 2003) and wheat doughs (Weipert, 1990;Janssen et al, 1996b;Baltsavias et al, 1997;Phan-Thien and Safari-Ardi, 1998;Safari-Ardi and Phan-Thien, 1998;Edwards et al, 1999;Edwards et al, 2001;Edwards et al, 2003;Lazaridou et al, 2007) as well as to establish the relations between the properties and quality attributes of the end -product (Autio et al, 2001;Carson and Sun, 2001;Wang and Sun, 2002;Dobraszczyk and Morgenstern, 2003;Lazaridou et al, 2007).…”

Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve

“…Different empirical methods based on classical Extensograph, Alveograph, Farinograph, and Mixograph instruments are currently employed to obtain accurate data on the baking properties of the respective flour, by simulating the bread making steps (Autio et al 2001;Chung et al 2001;Chiotelli et al 2004;Collar et al 2007).…”