A study on noodle dough rheology and product quality. The dough was then rested for some time 1015 min and it was sheeted to 5 mm thickness in dough sheeter, this sheeting involves 56 steps, which involves reduction in thickness from 10 mm to 5 mm. Dough rheology and baked product texture ebook, 1989. Strain is the extent deformation, while stress is either a. Rheology is the study of how liquid, solid or semisolid materials deform or flow, when a force or stress is applied to them. Foods free fulltext dough rheological behavior and. Figure 1 dough rheology testing methodmorton mixer and ta.
Subsequently, a wide range of test methods are employed for systematically characterizing the extensional rheology of dough 10, in an attempt to link protein qualitycontent, molecular extensibility and macroscopic strainhardening. Determination of the viscosity of wheat dough, using a. Dough extensibility and resistance to extension were measured with the texture analyzer equipped with kieffer extensibility rig, and dough stickiness was measured with a texture analyzer equipped with chenhoseney stickiness cell. Stress is defined as a measure of internal forces acting within a deformable material. This book covers both the fundamental aspects of dough rheology and its practical application in the processing of cereals for consumer use. Dough rheology and physical testing of dough springerlink. The dimensions and rheological properties of the dough vary with time during fermentation czuchajowska and pomeranz 1993. Rheological properties of gluten free dough systems a thesis submitted to the faculty of purdue university by aurea stephany tandazo in partial fulfillment of the requirements for the degree of master of science in agricultural and biological engineering december 20 purdue university west lafayette, indiana. It is the study of the manner in which materials respond to applied stress or strain. Effects of dough conditioners on rheology and bread. London exchange at 100 per download dough rheology and baked product.
Three types of salts in four concentrations each were used in dough preparation and following analyses were conducted. The mixolab results indicated that replacing wheat flour with tsf increased dough development time, stability, and viscosity. The rheology of dough is sensitive to changes in water content, starch content, wheat genetics and mixing procedure, as well as temperature. Dough has a unique viscoelastic behaviour which is obtained by combining flour, water and mixing energy 1. Solidlike firm ness, toughness properties of all doughs decreased during resting. Dough rheology and baked product texture edited by hamed faridi and john m.
This suggests that strong flour dough has stronger gluten network and needed higher pressure to break them. Analysis of the stressstrain data of an inflating dough bubble using an exponential model enabled the strain hardening index, failure strain and failure stress to be determined. Effects of ingredients and processing on dough rheology. The effect of hydrocolloids on dough rheology and bread quality parameters in glutenfree formulations based on rice flour, corn starch, and sodium caseinate control was studied. The study of rheology involves stress and strain measurement. The dough rheology tests were performed under two different modes. Dough should have a high viscosity to prevent gas cells rising and b dough should remain extensible at high level to prevent sudden breakage in gas cell membranes sliwinski et al. Rheological methods in food process engineering second edition james f. The mixolab results indicated that replacing wheat flour with tsf increased dough development time. For frozen dough bread production, the addition of all additives improved bread quality, but ascorbic acid and endoxylanase containing dough resulted in higher volume, and better crumb structure than did dough containing potassium bromate. In additional experiments spread test and h 2 o 2 measurement, glucose oxidase, an enzyme that produces h 2 o 2, gave results similar to those. In this study no significant or consistent effects of lipopan on dough rheology was observed. Dough rheology and baked product texture book, 1990. The indirect measurement modalities that directly underpin the rheology of wheat.
Plus texture analyser with an attachment of warburton stickiness rig the effect of lipopan is related to the level of triglycerides in the floursrecipe. Besides the editors, eighteen contributors have ensured that the text covers a wide spectrum. The viscoelastic properties of wheat flour doughs 3. Effects of certain breadmaking oxidants and reducing. Dough rheology and baked product texture kindle ebook jan 26, 2020 ryotaro shiba library cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into.
Experiments at constant stress or at constant rate of deformation are discussed as examples of experimental techniques suitable for description of dough properties in physically simple terms. Effect of energy input on dough rheological properties. Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. Recognise and determine the effects of flour additives, such as for example enzymes or ascorbic acid, and flexibly adapt the short methods to your own particular application. Dough balls were rested 10 min, hotpressed and baked. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product.
Changes in rheology and microstructure of bread dough. The spread test, a measure of a doughs rheological properties, showed that yeast had an effect on dough rheology similar to that of h 2 o 2, an oxidant that makes flour. Andres dough rheology and bread quality of wheatchickpea. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit. An australian hard wheat flourwater dough has been characterised using parallel plate and capillary rheometers over an extensive range of apparent shear rates 10. Viscoelastic dough properties ranging from more solidlike to more fluidlike were affected by ingredients, processing conditions, and resting time. Influence of mixing speed on dough microstructure and. On the basis of the recorded extensogram, reliable information on rheological dough properties and therefore later baking results can be determined. Chin and campbell 2005 studied the relationship of aeration and rheology of dough using biaxial extension and found that dough from strong flour had higher peak pressure and further drum distance before bubble rupture. Effects of dough conditioners on rheology and bread quality of intermediate wheatgrass. The sample with 25% wbs p6 had ash content similar to whole wheat p8, but the dough rheology was different. A comparison of the rheological properties of wheat.
Rheology of wheat flour doughs bloksma 1972 journal of. The addition of go did not significantly p dough rheological properties by altering secondary and microstructures of wheat gluten author links open overlay panel shaopeng li a 1 yingchun liu a 1 jingyang tong a 1 liwei yu a mengyun ding a zhengmao zhang a ataur rehman b mahsa majzoobi c zhonghua wang a xin gao a. Although dough rheology has long been investigated, there remains a significant lack of understanding. Jago used the same viscometer for experiments which, in todays rheology terms, could be described as structural relaxation tests. Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. Effect of enzyme treatment on dough rheology rheological properties of wheat dough containing different amounts of glucose oxidase are summarized in table 1.
Dough rheology is affected by water absorption as seen in this farinograph. In our experiments, we have used a single flour, mixed to the same degree with the same water content. Baked breads were evaluated for dimensions, specific volume, crumb firmness, and crumb grain characteristics. Today, common extensional tests can be separated into two categories, uniaxial and biaxial. Definition of rheology rheology is the sciencephysics that concerns with the flow of liquids and the deformation of solids. Glucose oxidase effect on dough rheology and bread quality.
Inspect rheological dough properties extensographe. Request pdf on jan 1, 2004, bogdan dobraszczyk and others published dough rheology find, read and cite all the research you need on researchgate. Rheological properties of gluten free dough systems. For example, at a temperature of a mixture of 30 0 and increasing strain rate from 0. A wide range of methods have been applied to elucidate the origins of dough rheology. Breadmaking effects of certain breadmaking oxidants and reducing agents on dough rheological properties wei dong3 and r. Effects of dough conditioners on rheology and bread quality. Substitution of sodium chloride by salt microspheres in dough. The rheological and microstructural aspects of the dough samples prepared from wheat flour and different levels of tomato seed flour tsf were investigated by rheology methods through the mixolab device, dynamic rheology and epifluorescence light microscopy eflm. The high speed method also provides a sharper, more easily identified peak ensuring that bakers receive the quality and consistency of flour required for optimal processing and minimum downtime.
Andres dough rheology and bread quality of wheatchickpea flour free download as powerpoint presentation. Russian walpole, was a separate download dough rheology in the directory. The benefits of basic rheometry in studying dough rheology. In 1771 scotland worked at the download dough rheology and baked product transformative of the ebooks. Hard biscuit dough rheology march 27th, 2017 by dragan zivanovic in our experts rheology is established as the science of the deformation and flow of matter. The quality of the white flour bread with 25% wheat bran streams was improved compared to the wholemeal bread. Emulsifiers and pectin used in the present study resulted in significant improvement in the.
The mixing conditions and mixing intensity, the amount of induced energy and mixing time significantly influence the dough rheological properties, leading to an optimum dough development, incomplete development or overmixed dough 2,3. Dough rheology experiments show that rheology was affected by both the process and additives. Dough rheology and baked product texture springerlink. Rheology article pdf available in journal of nonnewtonian fluid mechanics 1481 january 2008 with 778 reads. Dough rheology and baked product texture 9781461282075 by faridi, h. Emulsifiers and pectin used in the present study resulted in. The benefits of basic rheometry in studying dough rheology d. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance. The sheeted dough was cut into appropriate length comfortable for drying process and then cut into flat noodles in noodle cutter. Study of flow properties of liquids is important for pharmacist working in the manufacture of several dosage forms, viz. This unit is designed to explain the following concepts of dough rheology.
Box 124, lund se221 00, sweden received 11 july 2002. Note the springs, dashpots, shear pins and yield elements. The rheological characterisation of bread dough using. Depending on the strain rate and shear stresses effective dynamic viscosity of wheat dough significantly changed. Role of hydrogen peroxide produced by bakers yeast on dough. Relationships between dough structure and rheological properties are also covered. Controlled stress rheometry revealed that differences in wheat flour dough strengths could be observed by means of dynamic rheological measurements in the region of higher stress amplitude ie 100 pa.
Basics of rheology dough structure oscillatory measurements empirical and fundamental testing 1. Dough rheology directly affects the baking performance of flours, and rheological analyses have been made in order to optimize dough formulation. Tests with this instrument were arranged so that, in doing the work of forcing the dough through the aperture, both the stiffness and tenacity of the dough were called into play as resisting agents. In addition, fermenting dough is extremely fragile, making. The new aacci 5470 method high speed mixing rheology of wheat flour using the doughlab reduces test time of flour from 20 to 10 minutes. Effects of hydrocolloids on dough rheology and bread quality. Mar 17, 2010 tanner ri, qi f, dai sc 2008 bread dough rheology and recoil i.
What, then, is the relationship between bread and the rheology of dough. This research aimed to evaluate the impact of different salts on dough rheology parameters and gas cell development during dough preparation. Dough structure, dough rheology, and baking quality. Effects of transglutaminase on the rheological and mixolab.
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