Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough |
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| Authors: | Filip Van Bockstaele Ingrid De LeynMia Eeckhout Koen Dewettinck |
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| Affiliation: | a University College Ghent, Faculty of Biosciences and Landscape Architecture, Department of Food Science and Technology, Schoonmeersstraat 52, 9000 Ghent, Belgium
b Ghent University, Department of Food Quality and Food Safety, Laboratory of Food Technology and Engineering, Coupure Links 653, 9000 Ghent, Belgium |
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| Abstract: | Creep-recovery measurements were used to analyze the non-linear viscoelastic properties of wheat flour. First the effect of creep time, recovery time and shear stress was investigated on the non-linear viscoelastic properties of Bussard dough. The Burgers model was fitted to the creep and recovery curves. A linear increase of maximum creep compliance was observed with increasing creep time. On the other hand, maximum recovery compliance remained constant but an increase of the retardation time was observed which indicates a slower recovery. A recovery time of 10 min seemed to be sufficient to obtain most of the recovery. Maximum creep compliance increased proportionally with increasing shear stress until a plateau was reached. Maximum recovery was constant between 100 and 500 Pa but the speed of the recovery increased as shear stress increased. Finally, the optimised creep-recovery methodology was used to analyze the non-linear viscoelastic properties of 17 pure wheat cultivars. By applying principal component analysis, it was possible to identify three groups of wheat cultivars with similar rheological properties and bread volumes. |
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| Keywords: | Creep-recovery Non-linear Wheat flour Bread volume Dough rheology Burgers model |
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