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Article: Rheological Properties of Wheat Flour Dough and Their Relationship with Bread Volume. II. Dynamic Oscillation 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)
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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, in addition to more fundamental rheological methods, specifically the creep-recovery and dynamic oscillation measurements. The four rheological methods revealed large differences in dough rheological properties among the 17 wheat cultivars. Phase angle δ and the moduli were strongly correlated. The dynamic oscillation parameters also correlated significantly with protein content, Zeleny sedimentation value, damaged starch content, and farinograph water absorption. ...