A Rheological Study of Mechanical Dough Development and Long Fermentation Processes for Cream-Cracker Dough Production

Oliver, Ged; Brock, Christopher J.

doi:10.1002/(sici)1097-0010(199707)74:3<294::aid-jsfa720>3.0.co;2-b

Cited by 11 publications

(4 citation statements)

References 5 publications

(12 reference statements)

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“…The small‐amplitude oscillatory shear (SAOS) properties of the inactivated dough samples were measured with a Paar Physica UDS 200 constant stress rheometer (Anton Paar, Graz, Austria). The measuring system used with the rheometer consisted of serrated parallel plates with a diameter of 25 mm in order to avoid slip at the wall and to provide better reproducibility in samples 15, 33. The frozen, preformed dough samples were loaded into the rheometer and quickly brought to the testing temperature by the Peltier temperature control system during a consistent, carefully timed 20 min rest period before testing commenced.…”

Section: Experimental Materials and Methodsmentioning

confidence: 99%

“…These rheological testing parameters for conducting tests were based on previously published papers 14, 15, 34–36. Preliminary tests showed that a strain of 0.2% was in the linear range based on amplitude sweeps conducted at a temperature of 25 °C, a frequency of 10 Hz and a strain range of 0.05–15%.…”

Section: Experimental Materials and Methodsmentioning

confidence: 99%

“…Wehrle and Arendt14 conducted studies on the rheological characteristics of wheat sourdoughs using a controlled stress rheometer, concluding that the rheological characteristics of a dough change entirely as a result of fermentation. Oliver and Brock15 conducted rheological studies on cracker sponge dough, ultimately determining that fermentation weakens, but does not rearrange, intermolecular interactions.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Rheological properties of yeasted and nonyeasted wheat doughs developed under different mixing conditions

Connelly¹,

McIntier²

2008

J Sci Food Agric

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BACKGROUND: In order to explore the differences in rheological behaviour of full formula and flour/water doughs due to mixing, small-amplitude oscillatory strain (SAOS) rheological measurements were made on fully developed nonyeasted and inactivated yeasted dough formulations mixed at various speeds using the Brabender Farinograph and the Bohlin ReoMixer. These results were compared with large-strain empirical rheological results (including Kieffer rig uniaxial extension) as well as baking test results to determine differences due to mixer speed and/or flow distribution.

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Section: Experimental Materials and Methodsmentioning

confidence: 99%

Section: Experimental Materials and Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Rheological properties of yeasted and nonyeasted wheat doughs developed under different mixing conditions

Connelly¹,

McIntier²

2008

J Sci Food Agric

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“…Measurement of biscuit dough rheology is a common practice in the U.S. baking industry for predicting dough-handling and machinability properties that relate to product quality. Numerous reports are published on the dough rheology of cracker and other biscuit products (Wu and Hoseney 1989;Amemiya and Menjivar 1992;Oliver and Brock 1997;Pedersen et al 2004Pedersen et al , 2005.…”

mentioning

confidence: 99%

Development of a Benchtop Baking Method for Chemically Leavened Crackers II. Validation of the Method

Kweon

Slade²,

Levine³

2011

Cereal Chem

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A benchtop baking method has been developed to predict the contribution of gluten functionality to overall flour performance for chemically leavened crackers. Using a diagnostic formula and procedure, dough rheology was analyzed to evaluate the extent of gluten development during mixing and machining. The effects of enzymes on cracker-baking performance were explored to assess the impact of damaged starch and pentosans (arabinoxylans). Validation of the method for predicting gluten functionality and performance was conducted using various flours. Cracker dough rheology, measured in the direction of sheeting, showed a positive correlation with the ratio of cracker height to dough weight, but a negative correlation with the ratio of cracker width to length. Use of αamylase and xylanase demonstrated the improving effects of enzymes on cracker-baking performance of flour resulting from decreased dough crumbliness and increased cracker height. Flour gluten performance ratio of lactic acid solvent retention capacity (LA SRC)/(sodium carbonate [SC] SRC + sucrose [Suc] SRC) (SRC LA/[SC+Suc]) was a better predictor of cracker geometry than was flour gluten functionality value of LA SRC alone. Flours with a gluten performance ratio of <0.52 produced unacceptable, excessive blistering during cracker baking.

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A new instrumental setup for determination of small amplitude viscoelastic properties of dough during fermentation

Mert

2007

Eur Food Res Technol

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A Rheological Study of Mechanical Dough Development and Long Fermentation Processes for Cream-Cracker Dough Production

Cited by 11 publications

References 5 publications

Rheological properties of yeasted and nonyeasted wheat doughs developed under different mixing conditions

Rheological properties of yeasted and nonyeasted wheat doughs developed under different mixing conditions

Development of a Benchtop Baking Method for Chemically Leavened Crackers II. Validation of the Method

A new instrumental setup for determination of small amplitude viscoelastic properties of dough during fermentation

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