Rheometric measurement of dough rheological characteristics and factors affecting it.

TLDR: Small amplitude oscillatory shear measurements afford the measurement of dynamic rheological functions, without altering the internal network structure of materials tested and are far more reliable than steady shear measurement.

Abstract: Bread is one of the most important foods consumed all over the world. This review focuses on the use of rheometer for the measurement of dough rheological properties and factors affecting them. Rheological properties of dough are very important in bread baking quality. Knowledge of the rheological behavior of bread dough is very important to understand mechanical properties of the dough and control finished products. Small amplitude oscillatory shear (SAOS) measurements afford the measurement of dynamic rheological functions, without altering the internal network structure of materials tested and are far more reliable than steady shear measurement. Viscoelasticity of dough is related to many factors such as nature of flour, dough ingredient, temperature, water uptake, air incorporation and type of mixing. There are many models to predicate dough rheology. In this work some of these models such as power low, linear Maxwell model, Lethersich's model, Peleg’s model and etc., were presented. The instruments such as farinograph, mixograph, Rheomixer, Extensigraph, Alveograph, Amylograph, Maturograph, Oven Rise Recorder, Fermentometer, Dynamic oscillatory, Concentric cylinders, Parallel plates, which are used for the measurement of dough rheological properties (due to viscoelastic behavior of dough) were also described. Key Word: Bread; Dough; Rheology; Flour; Rheology models