  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
|
15
Structural description of wheat flour dough from measurements of extensional, dynamic and capillary flow properties: Influence of process conditions. B. CUQ (1,2), E. Yildiz (1), C. Breuillet (1), and J. L. Kokini (1). (1) Center for Advanced Food Technology and Food Science Department, Rutgers University, New Brunswick, NJ 08901; (2) ENSA-INRA Montpellier, 2 place viala 34060 Montpellier cedex 1 France.
Measurements of rheological properties are considered as pertinent tools to describe the structural properties of wheat flour dough, which govern its flow and deformation during mixing, resting and further processing. The present work describes the effect of process parameters on dough structure. The characterization of the flow behavior for wheat flour dough was conducted using extensional, dynamic and capillary rheometers. Wheat flour doughs were prepared using the Farinograph and characterized as a function of flour type (soft, hard and durum wheat flours), dough moisture content (43 and 48% wb), mixing times (3 to 60 min) and rest time after mixing (0 and 2h). Varying the process conditions induced significant changes in rheological properties. The cumulative effect of process history (specific mechanical energy and rest time), the reversible changes of temperature increase (between 25 and 45 C) and the lubricant effect of water content (from 42 to 50%) were considered. The changes in rheological properties were associated to possible changes in intermolecular interactions that contributed to the dough structure. The observed non-linearity of capillary flow Bagley plots was related to possible changes in dough structure (i.e. dough hardening, strain hardening and dough deorientation) that could occur during the flow through the rheometer.
Copyright 2001
The American Association of Cereal Chemists