Viscoelastic properties of wheat flour doughs: variation of dynamic moduli with water and protein content
1982
Navickis, L.L. | Anderson, R.A. | Bagley, E.B. | Jasberg, B.K.
The elastic and loss moduli of 5 types of wheat flour doughs (hard red spring, hard red winter, durum, soft red winter, soft white winter) were measured in an eccentric rotating disc (ERD) rheometer. G' and G'', determined from the linear portions of the response curve, were very sensitive to water content (35, 39, 43 or 47%), decreasing as water content increased. Differentiation among samples was greatest at highest water content. Results also depended on protein level (10.3-17.5% dry wt.), with higher moduli being observed at higher protein level. Samples mixed in a Farinograph to constant consistency showed differing values of both storage and loss moduli. ERD geometry thus appears suited to characterization of doughs and to study of component interactions in such systems.
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