Effects of Mixing Soybean Flour Doughs on Their Dynamic Moduli Measured in an Orthogonal Rheometer

Abstract

An orthogonal rheometer was used to determine the dynamic loss moduli and storage moduli of defatted soybean flour doughs. Doughs of 30 to 50% moisture were prepared by mixing for 1 to 10 min in a Brabender laboratory mixing head. Both moduli decreased as dough moisture increased. Moduli increased as mixing time increased. Moduli were initially constant as percent strain increased. After 1 1/2% strain, moduli decreased with increasing strain. No effect of resting time was found.