Study on the influence of flour protein content on the dough rheological properties for bakery products (original) (raw)
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Dynamic rheological properties of wheat flour dough and proteins
Trends in Food Science & Technology, 2007
Dynamic rheological testing has become a powerful and preferred approach for examining the structure and the fundamental properties of wheat flour doughs and proteins because of its characteristic and sensitive response to the structure variation of wheat flour doughs and proteins. In the present article, the dynamic rheological properties of wheat proteins and flour doughs were reviewed. Influences of various additives on the rheological properties of gluten proteins and flour doughs are illustrated and the component interactions are emphasized. Moreover, theoretical analyses concerning the relationship between rheological behavior and structure are summarized.
Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten
Cereal Chemistry Journal, 2003
The 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.
Effect of Temperature and Used Ingredients on Rheological Parameters of Pancake Dough
Acta Technologica Agriculturae, 2013
The identification of food materials physical properties is necessary for quality evaluation. During the processing of food materials, we need to check their status step by step, in different parts of processing. For detection of food material status, we could analyse chemical and physical properties. Chemical analyses usually take longer time intervals than the study of physical properties. A modern physical research often uses dynamic methods of measurements, which are quicker than static methods. By using dynamic methods, we can obtain the characteristics of material in a short time. This fact is very important for practice.
Journal of Food Engineering, 2007
The rheological characteristics of twenty wheat flour samples obtained from four organic flour blends and a non-organic control were compared in relation to their ability to predict subsequent loaf volume in the baked bread. The flour samples considered had protein contents that varied between 11-14 g/100 g. Four different rheological methods were employed. Oscillatory stress rheometry on the protein gel extracted from the wheat flour, oscillatory stress rheometry and creep measurement on undeveloped dough samples and biaxial extensional measurements on simple flour-water doughs. None of the fundamental rheological parameters correlated with loaf volume. There was a correlation between the storage modulus of the gel protein and storage modulus for the undeveloped dough (r = 0.85). There was a weak negative correlation between protein content and biaxial extensional viscosity (r = À0.62). Stepwise multiple regression related loaf volume to dough stability time (measured on the Farinograph) and tan (phase angle) for the undeveloped dough samples (overall model r 2 = 0.54). The results indicate that the four rheological tests considered could not be used as predictors of subsequent loaf volume when the bread is baked.
Trends in Food Science & Technology, 2012
The objective of this study was to investigate the large variation in correlation coefficients reported in the literature for correlations between rheological properties of the wheat flour dough and its baking performance. While some studies reported in the literature on the correlations between dynamic rheological properties and baking performance that achieved high coefficient of correlation values, the studies appear to have limited ability to use dough rheological properties to predict baking performance. An analysis of a study with one of the highest values reported for the coefficient of correlation (r ¼ 0.94) between dynamic rheological properties and baking performance found that when the standard error for the correlation is considered, the value of the correlation for prediction purposes of loaf volume was extremely limited. It would appear that to develop models that could be used by the baking industry to predict wheat flour baking performance, many factors in addition to rheological parameters would have to be included in the model.
The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough
Food and Bioprocess Technology, 2016
DOI to the publisher's website. • The final author version and the galley proof are versions of the publication after peer review. • The final published version features the final layout of the paper including the volume, issue and page numbers. Link to publication General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal. If the publication is distributed under the terms of Article 25fa of the Dutch Copyright Act, indicated by the "Taverne" license above, please follow below link for the End User Agreement:
Rheological Properties of Dough During Mechanical Dough Development
Journal of Cereal Science, 2000
During mechanical development dough is subjected to both shear and extensional deformations. Thus, it is expected that both flow conditions contribute to the development of dough. In order to monitor rheological changes, occurring during mixing, shear and extensional properties of dough prepared with two flours of different strength and various levels of mixing energy were determined using fundamental rheological methods. Rheological measurements included: small deformation and large deformation (shear test), planar extensional flow and a combined shear/extensional flow test, namely extrusion test. Results obtained in this research showed that, during mixing, dough develops with an increase in both apparent shear and extensional viscosities. For all the tests, plots of the measured rheological properties as a function of the mixing energy resembled typical mixing curves. This indicated that the increase in the power drawn by the mixer motor is due to the increase in both apparent shear and extensional viscosities. After peak dough development these properties decreased synchronously with the mixing curves. Results from small deformation shear tests exhibited large variability, particularly when non-mixed and underdeveloped doughs were tested. This variability was associated with poor water distribution in the sample due to insufficient mixing. Results of large deformation tests, including shear, planar extensional flow and the extrusion test, were less variable and showed that mixing and type of flour affect the rheological properties of dough.
Food Biophysics, 2017
DOI to the publisher's website. • The final author version and the galley proof are versions of the publication after peer review. • The final published version features the final layout of the paper including the volume, issue and page numbers. Link to publication General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal. If the publication is distributed under the terms of Article 25fa of the Dutch Copyright Act, indicated by the "Taverne" license above, please follow below link for the End User Agreement: