Wheat rheological property

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-... 

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. 

Nierle, W., El Baya, A.W., Kersting, H.J., and Meyer, D. 1990. Lipids and rheological properties of starch. 11. Effect of granule surface material on viscosity of wheat starch, Starch/Staerke, 42(12), 471. 

Several models for the structure of wheat glutenin have been proposed. One of the earliest molecular models was that of Ewart [62]. He subsequently modified the model. Ewart s latest model shows one disulfide bond between two adjacent polypeptide chains of glutenins, which consist of linear polymers. Ewart pointed out that the rheological properties of dough are dependent on the presence of theologically active disulfide bonds and thiol groups as well as on secondary forces in the concatenations [63]. 

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