|
|
Article: Rheological Properties of Wheat Flour Dough and the Relationship with Bread Volume. I. Creep-Recovery Measurements
- Article from:
- Cereal Chemistry
- Article date:
- November 1, 2008
- Author:
CopyrightCopyright American Association of Cereal Chemists Nov/Dec 2008. Provided by ProQuest LLC. (Hide copyright information)
|
ABSTRACT
The rheological properties of 17 pure European wheat cultivars were analyzed and evaluated in relation to the bread volume. Rheological testing included two empirical rheological methods, farinograph and alveograph, and more fundamental creep-recovery experiments at shear stresses of 100 and 250 Pa. Principal component analysis on the farinograph and alveograph results showed that a wide range of rheological properties was present among the wheat cultivars. Correlation analysis pointed out that creep-recovery parameters showed significant correlations with protein content, Zeleny sedimentation value, farinograph water absorption, alveograph extensibility, and bread volume. Among ...