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Article: Comparison of small and large deformation rheological properties of wheat dough and gluten
- Article from:
- Cereal Chemistry
- Article date:
- September 1, 2003
- Author:
CopyrightCopyright American Association of Cereal Chemists Sep/Oct 2003. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The rheological properties of dough and gluten are important for end-use quality of flour but there is a lack of knowledge of the relationships between fundamental and empirical tests and how they relate to flour composition and gluten quality. Dough and gluten from six breadmaking wheat qualities were subjected to a range of rheological tests. Fundamental (small-deformation) rheological characterizations (dynamic oscillatory shear and creep recovery) were performed on gluten to avoid the nonlinear influence of the starch component, whereas large deformation tests were conducted on both dough and gluten. A number of variables from the various curves were considered and subjected to ...