A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour |
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| Affiliation: | 1. School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland;2. Teagasc, National Food Centre, Dunsinea, Castleknock, Dublin 15, Ireland;1. Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, St. Paul, MN, 55108, USA;2. Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133, Milan, Italy;3. General Mills Inc., 330 University Ave SE, Minneapolis, MN, 55414, USA;4. Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straße 34, 85354, Freising, Germany;1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;2. Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Products, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China;3. Henan University of Animal Husbandry and Economy, Henan 477100, China;4. Food Technology Department, Faculty of Agriculture, 13736 Moshtohor, Benha University, Egypt;1. Department of Mechanical Systems Engineering, Yamagata University, 4-3-16 Jonan, Yonezawa, 992-8510, Japan;2. College of Engineering, Shibaura Institute of Technology, 3 Chome-7-5 Toyosu, Koto City, Tokyo 135-8548, Japan;1. Tereos Syral, Burchtstraat 10, 9300 Aalst, Belgium;2. INRA, UMR 1208 Ingénierie des Agropolymères et des Technologies Emergentes (IATE), 2 place Pierre Viala, 34060 Montpellier cedex 1, France;3. CSM Bakery Solutions, Mainzer Straße 152-160, 55411 Bingen, Germany |
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| Abstract: | The rheological characteristics of twenty wheat flour samples obtained from four organic flour blends and a non-organic control were compared in relation to their ability to predict subsequent loaf volume in the baked bread. The flour samples considered had protein contents that varied between 11–14 g/100 g. Four different rheological methods were employed. Oscillatory stress rheometry on the protein gel extracted from the wheat flour, oscillatory stress rheometry and creep measurement on undeveloped dough samples and biaxial extensional measurements on simple flour–water doughs. None of the fundamental rheological parameters correlated with loaf volume. There was a correlation between the storage modulus of the gel protein and storage modulus for the undeveloped dough (r = 0.85). There was a weak negative correlation between protein content and biaxial extensional viscosity (r = −0.62). Stepwise multiple regression related loaf volume to dough stability time (measured on the Farinograph) and tan (phase angle) for the undeveloped dough samples (overall model r2 = 0.54). The results indicate that the four rheological tests considered could not be used as predictors of subsequent loaf volume when the bread is baked. |
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