Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough

Abstract

Effects of vacuum degrees (0.00, 0.02, 0.04, 0.06, 0.08 MPa) on water distribution state, tensile properties, stress relaxation properties, and viscoelasticity of dough, as well as the effects of mixing speed (50, 70, 90 rpm/min) and water content (40%, 45%, 50%) under optimum vacuum degree were studied. The results showed that the proper vacuum degree (0.06 MPa) could promote the full contact between flour and water and improved the water‐holding capacity of the dough. Meanwhile, the dough had stronger tensile strength, the best viscoelasticity and the ability to recover from external deformation more quickly. Under the vacuum of 0.06 MPa, with the increasing of mixing speed, the response to the external force of dough increased first and then decreased. Adding more water reduced the strength of dough, weakened the response to external forces, and led to a significant decrease in tensile resistance and tensile area of the dough, as well as a decrease in viscoelasticity (p < 0.05). The proper vacuum mixing allowed the preparation of dough to require more water and less energy. Practical Application In the processing of wheat flour products, vacuum mixing is considered to be beneficial to the quality of noodles and breads. As the intermediate of these products, the dough is of great significance for the monitoring of its rheological characteristics. In this study, a moderate vacuum degree led to a significant improvement in the rheological properties of the dough, and the processing performance was the best. Under the optimal vacuum degree, the influence of mixing speed and water amount cannot be ignored. Vacuum mixing is an efficient dough preparation method, which can produce certain economic benefits.

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