Journal ArticleDOI
The rheology of bread dough made from four commercial flours
TLDR
In this article, a selection of four commercial flours has been subjected to extensive rheological measurements as part of a comprehensive program of wheat improvement, and the results have been used to determine which of the many types of measurements provided significant discrimination between various types of modern baker's flours (including biscuit flours).Abstract:
A selection of four commercial flours has been subjected to extensive rheological measurements as part of a comprehensive program of wheat improvement. The results have been used to determine which of the many types of rheological measurements provide significant discrimination between various types of modern baker's flours (including biscuit flours) and to procure data suitable for use in mathematical models describing the dough rheology. The rheological measurements undertaken include oscillatory shear at low amplitude, steady shear at a low shear rate, stress relaxation and extensional viscosity testing. Although oscillatory shear data show minor differences between these flours, the other tests show significant variations and these provide very good discrimination between the different flour types in comparison with conventional dough testing (e.g. by the extensograph). The current dough rheological measurements provide further insight into molecular structure. In the future, mathematical (constitutive) models are expected to provide a means of predicting processing and baking behaviour of bread dough.read more
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Journal ArticleDOI
Shear and extensional properties of bread doughs affected by their minor components
TL;DR: In this article, the importance of the soluble fraction in flour in determining the rheological properties of dough subjected to large deformations and its possible consequence for breadmaking performance was investigated by measuring shear and extensional viscosities of native wheat flour and reconstituted doughs using creep-recovery tests and lubricated squeezing flow tests.
Journal ArticleDOI
Transport processes and large deformation during baking of bread
TL;DR: In this paper, a model of multiphase transport in a porous medium coupled with large deformation of the porous matrix is developed and applied to the process of bread baking, which is based on energy conservation and mass conservation of water, water vapor, and CO2 produced during baking.
Journal ArticleDOI
Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour
Marcio Schmiele,Leandra Zafalon Jaekel,Stella Maris Cardoso Patricio,Caroline Joy Steel,Yoon Kil Chang +4 more
TL;DR: In this article, the influence of substituting refined wheat flour (WF) by wheat bran (WB; 5, 10, 20, 30% and 40%) or whole grain wheat flour(WGWF; 10,20, 30, 40% and 50%) on dough rheological properties and pan bread quality characteristics was analyzed.
Original article Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour
Marcio Schmiele,Leandra Zafalon Jaekel,Stella Maris Cardoso Patricio,Caroline Joy Steel,Yoon Kil Chang +4 more
TL;DR: In this article, the influence of substituting refined wheat flour (WF) by wheat bran (WB; 5, 10, 20, 30% and 40%) or whole grain wheat flour(WGWF; 10,20, 30, 40% and 50%) on dough rheological properties and pan bread quality characteristics was analyzed.
Journal ArticleDOI
Influence of the particle size on the rheological behaviour of chestnut flour doughs
TL;DR: In this article, the rheological properties of chestnut flour (CF) doughs with different particle size were studied using a controlled stress rheometer, and the mixing curves and heating-cooling cycle responses were previously obtained from the Mixolab® apparatus.
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