Wheat flour rheological properties

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

Caballero, P.A., Bonet, A., Rosell, C.M., Gomez, M. 2005. Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour. J Cereal Sci 42(1) 93-100. 

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. 

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. 

The flour component that affects a dough s rheological properties is the gluten protein. This plays a key role in providing the required quality of wheat by producing... 

Fig. 15.16. Influence of reduced (GSH) and oxidized glutathione (GSSG) on the rheological properties of wheat dough (according to Hahn and Grosch, 1998). Tensile tests with dough made of 10 g of DNS flour (0.76% ash, 15.5% protein, 124 nmol/g GSH), water, 2% NaCl and the following additives (nnol/1 flour) GSH (100 o-o), GSSG (50 - ), control without additive (—). F force, L distance...

Fig. 15.31. Rheological properties of wheat dough as a function of different concentrations of added L-threo-ascorbic acid (Asc) (according to Kieffer, unpublished). Tensile tests with dough made of 10 g of flour of the variety Flair. Addition of Asc (mg/kg) 20 o-o), 40 ( - ), 80 and 120 (A-A), 160 (A-A). Control without additive —...

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