Title: Creep‐Recovery of Wheat Flour Doughs and Relationship to Other Physical Dough Tests and Breadmaking Performance
Abstract:ABSTRACT Measurements of creep‐recovery of flour‐water doughs were made using a dynamic mechanical analyzer (DMA) in a compression mode with an applied probe force of 50 mN. A series of wheat flour an...ABSTRACT Measurements of creep‐recovery of flour‐water doughs were made using a dynamic mechanical analyzer (DMA) in a compression mode with an applied probe force of 50 mN. A series of wheat flour and blend samples with various breadmaking potentials were tested at a fixed water absorption of 54% and farinograph optimum water absorption, respectively. The flour‐water doughs exhibited a typical creep‐recovery behavior of a noncross‐linked viscoelastic material varying in some parameters with flour properties. The maximum recovery strain of doughs with a fixed water absorption of 54% was highly correlated ( r = 0.939) to bread loaf volume. Wheat flours with a large bread volume exhibited greater dough recovery strain. However, there was no correlation ( r = 0.122) between maximum creep strain and baking volume. The maximum recovery strain of flour‐water doughs also was correlated to some of the parameters provided by mixograph, farinograph, and TA‐XT2 extension.Read More
Publication Year: 2002
Publication Date: 2002-07-01
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 146
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