Wheat dough rheological properties

The most important wheat flour functionality tests are the ones that determine dough rheological properties. These assays study the rheological properties of optimally hydrated and mixed dough. They are of utmost importance because these properties are strongly associated with processing (optimum water absorption and mixing time) and quality of bakery products. 

FIGURE 15.5 The farinograph used to assess rheological properties of wheat dough, with its corresponding curve (photograph courtesy of Guadalupe A. Lopez-Ahumada, DIPA, Universidad de Sonora, Mexico). 

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FIGURE 15.7 The mixograph used for the quick assessment of wheat dough rheological properties with typical curves for hard and soft wheat flours. 

All-purpose flour Also known as family or intermediate flour. Flour produced from a mixture or combination of hard and soft wheats so as to obtain intermediate dough rheological properties. The refined flour contains approximately 10.0%-10.5% protein and 0.40 % ash. The flour is used for the production of bakery products (doughnuts), wheat flour tortillas, crackers/saltines, and gravies. 

Arrival time, farinograph Time required for the farinograph dough to first reach a consistency of 500 farinograph units. It is related to the water absorption capacity of the wheat flonr and the dough rheological properties. 

Mani, K., Eliasson, A.-C., Lindahl, L., and Tragardh, C. (1992). Rheological properties and bread-making quality of wheat flour doughs made with different dough mixers. Cereal Chem. 69, 222-225. 

The presence of lipoxygenase in plants may affect their storage and processing since it promotes the peroxidation of the polyunsaturated fatty acids (which are nutritionally essential) and can affect taste, odor, and color. Moreover lipoxygenase may influence ripening and abscission. In fact, it has been used to modify fatty acids, to bleach wheat flour, and to improve the rheological properties of wheat dough. An excellent dis-... 

Faubion, J. M. and Hoseney, R. C. 1990. The viscoelastic properties of wheat flour doughs, in Dough Rheology and Baked Product Texture, eds. H. Faridi and J. M. Faubion, Van Nostrand Reinhold, New York, USA, pp. 29-66. 

Bloksma, A. H. and Nieman, W. 1975. The effect of temperature on some rheological properties of wheat flour doughs. J. Texture Stud. 6 343-361. 

Nakamura, M. and Kurata, T. Effects of L-ascorbic acid on the rheological properties of wheat flour dough. Cereal Chem., 74, 647, 1997. 

Clarke, C.L, Schober, T.J., and Arendt, E.K. 2002. Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and bread quality. Cereal Chem. 79, 640-647. 

Wehrle, K., Grau, H., and Arendt, E.K. 1997. Effects of lactic acid, acetic acid, and table salt on fundamental rheological properties of wheat dough. Cereal Chem. 74, 739-744. 

Smith, J. R., Smith, T. L., and Tschoegl, N. W. (1970). Rheological properties of wheat flour doughs. III. Dynamic shear modulus and its dependence on amplitude, frequency and dough composition. Rheol. Acta 9, 239-252. 

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