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Contributions of the main flour constituents to dough rheology, and implications for dough quality and its assessment

Boekbijdrage - Boekhoofdstuk Conferentiebijdrage

Despite extensive research, there is still no consensus in the literature about the roles of starch and gluten in both the linear and non-linear rheology of wheat flour dough. To elucidate the contributions of gluten and starch to the dough behavior, the rheological properties of dough and mixtures of different gluten-starch ratios were studied in shear (small amplitude oscillatory shear tests) and uniaxial extension. The breadmaking quality of a given wheat flour is mostly linked to the gluten network. In the linear region, starch has the potential to obscure differences between different gluten systems. Hence, only non-linear rheological tests are able to distinguish strong from weak flour dough. Changes in water content mostly affect the gluten-starch and starch-starch interactions, whereas the mixing time has a strong impact on the gluten network itself.
Boek: TechConnect Briefs
Pagina's: 23 - 26
ISBN:9780997511727
Jaar van publicatie:2016