Wheat Flour Dough Rheological Properties Measurement: Effects of the Target Values on the Attained Results

Abstract

Lubricated squeezing flow experiments on wheat flour dough have been performed in constant plate speed and constant extension rate modes. The objective of this work was to assess the effects of the target values on the attained results obtained during wheat dough rheological properties measurement. Different rheometers were used to allow these operations. In both cases, each constant target speed used increases with the increasing time before reaching its stability. These increasing effects versus time are higher with greater speeds. It was obtained 20.1-41.5% of increasing time ratio between the two modes from the lower to higher speeds and for each given speed (0.005-1.5 [mm·s −1 or s −1 ]). The target speed increasing in order to reach the attained value caused sample dough deformation. These strain effects of dough are more important for high initial thickness of dough. Whatever the types of dough strain needed and target speed level used, the limit force measurable in many cases was 40 N (newton). It was a constrain factor for measured values. The data processing to obtain dough rheological properties remains too long and difficult with both measurement methods. PRACTICAL APPLICATIONSIn search of viable ways to study dough rheological properties, the uses of empirical and fundamental methods are of appropriate possibility. Several methods are further able to be used to measure and record dough rheological properties under conditions of unsteady flow. They are used to assess flour ability and provide dough with good breadmaking performance, to mimic dough stretching and to measure its resistance to rupture. Consequently, efficient and versatile methods have opened new possibilities for studying viscoelasticity behaviors related to cereals science and processing. These benefit effects make basic new methods used in breadmaking process, a powerful tool for monitoring the consistency and structural changes in dough and final bread. Because of their major importance in breadmaking process, it is essential in this study to assess the effects of the target values on the attained results in dough rheological properties measurement methods. They can help understand their implications on the data processing of these tests for reliable research on dough rheology. Journal of Texture Studies ISSN 1745-4603

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“…Our results are in agreement with previous studies (Singh and Singh 2013) which depicted that G 0 of dough from all the varieties was greater than G 00 , indicating predominance of elastic character. Similar results have been reported by Mohammed et al (2011) and Koussa-Koffi et al (2015) who studied the dynamic rheological properties of chickpea and wheat flour doughs and observed that storage modulus was greater than the loss modulus in all the wheat doughs, indicating viscoelastic and solid like behavior of all the doughs.…”