Correlating dough elastic recovery during sheeting with flour analyses and rheological properties

The dough rheological behaviors of three flours having different chemical and physical properties were measured, as were changes in thickness and snapback (thickness of the machined dough sheet relative to the roll gap), immediately following sheeting. Dough snapback was determined to be a function of processing parameters, reduction ratio, and dough rest time, as well as different flour properties. The predication equation for dough snapback is based on multiple flour properties and sheeting conditions. Higher protein flours normally have stronger dough properties and larger snapback, compared with low protein flours, but also depend on the protein quality. The snapback will increase either with increased protein content, reduction ratio, or reduced rest time. Dough snapback using flour made by blending two flours 50/50 had intermediate values between the two original flours. Among the variables, Mixograph work, reduction ratio, and dough rest time were the main factors affecting the elastic characteristics of the doughs. Minimum snapback occurred with the weakest flour experiencing the longest rest time and the smallest reduction ratio. A linear 7‐factor equation was found to predict the snapback of several flours, by combining reduction ratio, dough rest time, Mixograph work, peak height, and mixing time, Alveograph P/L, and protein content. Only three factor combinations of Mixograph work, reduction ratio, and rest time were needed to develop a second order equation for predicting snapback. Copyright © 2008 Society of Chemical Industry