Creep‐Recovery of Wheat Flour Doughs and Relationship to Other Physical Dough Tests and Breadmaking Performance

Abstract

Cereal Chem. 79(4):567-571Measurements of creep-recovery of flour-water doughs were made using a dynamic mechanical analyzer (DMA) in a compression mode with an applied probe force of 50 mN. A series of wheat flour and blend samples with various breadmaking potentials were tested at a fixed water absorption of 54% and farinograph optimum water absorption, respectively. The flour-water doughs exhibited a typical creep-recovery behavior of a noncross-linked viscoelastic material varying in some parameters with flour properties. The maximum recovery strain of doughs with a fixed water absorption of 54% was highly correlated (r = 0.939) to bread loaf volume. Wheat flours with a large bread volume exhibited greater dough recovery strain. However, there was no correlation (r = 0.122) between maximum creep strain and baking volume. The maximum recovery strain of flour-water doughs also was correlated to some of the parameters provided by mixograph, farinograph, and TA-XT2 extension.The main ingredients of bread doughs are wheat flour and water. Flour dough belongs to a group of viscoelastic materials in which a high degree of plasticity or viscosity is combined with considerable elasticity (Schofield and Scott Blair 1932). Variations in baking quality among wheat cultivars exist and the reasons are not fully understood (Schofield 1985). Rheology has been a useful physical approach to study the relationships between wheat flour doughs and bread quality (Faubion and Hoseney 1990) because rheological properties of dough are important for breadmaking performance (Bloksma and Bushuk 1988). However, scientists often have difficulty relating basic rheological parameters of wheat flour dough to its baking behavior because of the use of empirical instruments (Szczesniak 1988).7he farinograph, mixograph, and extensigraph are the most common empirical instruments used for physical dough tests. They have provided much practical and useful information for the milling and baking industries and are still important in characterizing properties of wheat flour doughs. However, they do not provide enough information to interpret the fundamental behavior of dough rheology and its baking quality (Szczesniak 1988). The predictive correlation between physical dough test results, such as water absorption and mixing development time, and baking quality is not high (Oliver and Allen 1992), which means the usual physical dough tests do not appear to measure properties that are directly important for breadmaking performance (Bloksma 1990a,b). Therefore, dough technologists have become more interested in fundamental rheological measurements.Dynamic oscillatory measurements in the synthetic polymer industry have been applied to dough systems (Faubion and Hoseney 1990). However, there is no consensus as to the practical advantages over established empirical methods (Amemiya and Menjivar 1992; Edwards et al 1999). Neither dynamic modulus nor tand value of wheat flour doughs shows a clear relationship with bread quality (Janssen et al 1996), which is p...

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