The Viscoelastic Properties of Wheat Flour Doughs View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

1990

AUTHORS

J. M. Faubion , R. Carl Hoseney

ABSTRACT

It should be evident that cereal scientists need to be able to measure and understand the fundamental mechanical properties of wheat flour doughs. Restated more precisely, the goal is to understand the relationships between the forces acting on dough, its subsequent deformation, and time. This goal has been the impetus for a great deal of research over the past 60 years. Several recent reviews (Hlynka, 1970; Hibberd and Parker, 1975b; Baird, 1983; Faubion et al. 1985; Faubion and Faridi, 1986) present the rationale for applying fundamental rheological tests to investigate the mechanical properties of dough. Bushuk (1985) sums up this rationale concisely: In breadmaking, the dough undergoes some type of deformation in every phase of the process. During mixing, dough undergoes extreme deformations beyond the rupture limits; during fermentation the deformations are much smaller; during sheeting and shaping, deformations are of an intermediate level; and finally during proofing and baking, dough is subjected to more deformations. Accordingly, the application of rheological concepts to the behavior of doughs seems a natural requirement of research on the interrelationships among flour composition, added ingredients, process parameters and the characteristics of the loaf of bread. In breadmaking, the dough undergoes some type of deformation in every phase of the process. During mixing, dough undergoes extreme deformations beyond the rupture limits; during fermentation the deformations are much smaller; during sheeting and shaping, deformations are of an intermediate level; and finally during proofing and baking, dough is subjected to more deformations. Accordingly, the application of rheological concepts to the behavior of doughs seems a natural requirement of research on the interrelationships among flour composition, added ingredients, process parameters and the characteristics of the loaf of bread. More... »

PAGES

29-66

Book

TITLE

Dough Rheology and Baked Product Texture

ISBN

978-1-4612-8207-5
978-1-4613-0861-4

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/978-1-4613-0861-4_2

DOI

http://dx.doi.org/10.1007/978-1-4613-0861-4_2

DIMENSIONS

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