Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten

Abstract

Cereal Chem. 80(5):587-595The rheological properties of dough and gluten are important for enduse quality of flour but there is a lack of knowledge of the relationships between fundamental and empirical tests and how they relate to flour composition and gluten quality. Dough and gluten from six breadmaking wheat qualities were subjected to a range of rheological tests. Fundamental (small-deformation) rheological characterizations (dynamic oscillatory shear and creep recovery) were performed on gluten to avoid the nonlinear influence of the starch component, whereas large deformation tests were conducted on both dough and gluten. A number of variables from the various curves were considered and subjected to a principal component analysis (PCA) to get an overview of relationships between the various variables. The first component represented variability in protein quality, associated with elasticity and tenacity in large deformation (large positive loadings for resistance to extension and initial slope of dough and gluten extension curves recorded by the SMS/Kieffer dough and gluten extensibility rig, and the tenacity and strain hardening index of dough measured by the Dobraszczyk/Roberts dough inflation system), the elastic character of the hydrated gluten proteins (large positive loading for elastic modulus [G], large negative loadings for tan d and steady state compliance [J e 0 ]), the presence of high molecular weight glutenin subunits (HMW-GS) 5+10 vs. 2+12, and a size distribution of glutenin polymers shifted toward the high-end range. The second principal component was associated with flour protein content. Certain rheological data were influenced by protein content in addition to protein quality (area under dough extension curves and dough inflation curves [W]). The approach made it possible to bridge the gap between fundamental rheological properties, empirical measurements of physical properties, protein composition, and size distribution. The interpretation of this study gave indications of the molecular basis for differences in breadmaking performance.

The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

“…Changes in water content mainly result in a vertical shift of the viscosity curves at small to moderate strains, which can again be related to the short-range gluten-starch and starch-starch interactions. Indeed, at these strains the gluten-starch and starch-starch interactions are believed to dominate the dough response [42,43,50]. However, upon increasing the strain these short-range interactions will start to break down, and eventually only the longer-range gluten-gluten interactions will remain to provide structural integrity to the material.…”

“…at large strains. Since the dough behaviour at large strains is determined primarily by the gluten network [39,42,43,50], this observation indicates that the gluten network is much more affected by the mixing time than the (interactions between the) starch granules. This can also explain why we found the effect of mixing time on the G and G curves to be very limited: linear rheological tests are not very sensitive to differences in the gluten network [43].…”

Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread

“…The experimental rheological measurements, which use large deformations, generally show good correlations with bread-making quality (Tronsmo et al 2003). The alveograph can be considered the most appropriate for measuring rheological properties of dough (Dobraszczyk and Salmanowicz 2008).…”

“…It is acknowledged that ascorbic acid strengthens the gluten matrix by increasing the density of disulfide bonds in gluten (Aamodt et al 2003;Koehler 2003) which leads to higher loaf volumes (Decamps et al 2014). Indeed, amylases are routinely added to wheat flours as standardizing and antistaling agents to retard crumb hardening caused by rearrangements in the starch network, to optimize the falling number and to change water distribution (Mäkinen and Arendt 2012).…”

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

“…The nonlinear viscoelastic behaviour of wheat flour dough is mainly due to the continuous gluten matrix and starch granules embedded in it ( Edwards et al 2002;Tronsmo et al 2003;Agyare et al 2004;Collar et al 2007). It has typical properties of both solid and liquid bodies, and an intermediary rheological behaviour between the ideal solid and fluid bodies.…”