Water content, water soluble fraction, and mixing affect fundamental rheological properties of wheat flour doughs
1992
Mani, K. | Tragardh, C. | Eliasson, A.C. | Lindahl, L.
Fundamental rheological behavior of wheat flour doughs were compared with empirical results from a farinograph. Water contents of 42-47% and mixing times of 8, 16, and 24 min were examined. The storage modulus, G', decreased when water content was increased from 42 to 45%. Dough produced from water extracted flours had high G' and low delta. Increasing water content or mixing time decreased G'. There was a linear relationship (slope = 0.30) between G' and the farinogram peak height for the reconstituted (water-soluble fraction added back), flour-water, and freeze-dried flour-water doughs. The extracted flour doughs also showed a linear relationship between G' and farinogram peak height with slope = 1.07.
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