Publication no. C-1997-0618-07R |  VIEW ARTICLE

Rheological Behavior of Undeveloped and Developed Wheat Dough.

Danilo T. Campos (1), James F. Steffe (1,2,3), and Perry K. W. Ng (3). (1) Dept.Agricultural Eng., Michigan State University, East Lansing, MI 48824-1323. (2) Corresponding author. E-mail: <steffe@egr.msu.edu> Phone: 517/353-4544. Fax: 517/353-8982. (3) Dept. Food Sci. and Human Nutrition, Michigan State Univ., East Lansing 48824-1323. Cereal Chem. 74(4):489-494. Accepted April 18, 1997. Copyright 1997 by the American Association of Cereal Chemists, Inc.

Undeveloped wheat dough is essentially wheat flour that has become fully hydrated without being deformed. The rheological properties of this material were compared to dough (developed dough) made using the standard method involving a farinograph. Flow behavior of undeveloped and developed dough samples made from hard and soft wheat flours were tested using creep tests, frequency sweep oscillatory tests, and temperature sweep oscillatory tests. All experiments showed that the undeveloped dough requires less resistance for deformation than developed dough. The differences are due to the energy input received by the developed dough and the influence of this factor in forming the protein matrix associated with developed dough. To attain a comparable state as the dough made in the farinograph, an energy input must be applied to the undeveloped dough material. Understanding the differences between undeveloped and developed dough may lead to new products, equipment, and processes in the bakery industry.