Elongational properties and proofing behaviour of wheat flour dough

Turbin-Orger, Arnaud; Shehzad, Aamir; Chaunier, Laurent; Chiron, Hubert; Valle, Guy Della

doi:10.1016/j.jfoodeng.2015.07.029

Cited by 25 publications

(19 citation statements)

References 40 publications

(36 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This is expected to be caused by the rearrangement of the gluten network during the resting period, since the entropy changes during resting are known to increase the loop/train ratio. Contrary to that, the rheological behaviour of yeasted dough is marked by a decreasing consistency combined with decreasing flow index with increasing fermentation time, which has been associated to a higher mobility of biopolymers [ 38 ]. It is likely that the decreasing number of crosslinks provokes this altered flow behaviour.…”

Section: Resultsmentioning

confidence: 99%

The Self-Enforcing Starch–Gluten System—Strain–Dependent Effects of Yeast Metabolites on the Polymeric Matrix

Alpers

Tauscher²,

Steglich³

et al. 2020

Polymers

View full text Add to dashboard Cite

The rheological behaviour of dough during the breadmaking process is strongly affected by the accumulation of yeast metabolites in the dough matrix. The impact of metabolites in yeasted dough-like concentrations on the rheology of dough has not been characterised yet for process-relevant deformation types and strain rates, nor has the effect of metabolites on strain hardening behaviour of dough been analysed. We used fundamental shear and elongational rheometry to study the impact of fermentation on the dough microstructure and functionality. Evaluating the influence of the main metabolites, the strongest impact was found for the presence of expanding gas cells due to the accumulation of the yeast metabolite CO2, which was shown to have a destabilising impact on the surrounding dough matrix. Throughout the fermentation process, the polymeric and entangled gluten microstructure was found to be degraded (−37.6% average vessel length, +37.5% end point rate). These microstructural changes were successfully linked to the changing rheological behaviour towards a highly mobile polymer system. An accelerated strain hardening behaviour (+32.5% SHI for yeasted dough) was promoted by the pre-extension of the gluten strands within the lamella around the gas cells. Further, a strain rate dependency was shown, as a lower strain hardening index was observed for slow extension processes. Fast extension seemed to influence the disruption of sterically interacting fragments, leading to entanglements and hindered extensibility.

show abstract

Section: Resultsmentioning

confidence: 99%

The Self-Enforcing Starch–Gluten System—Strain–Dependent Effects of Yeast Metabolites on the Polymeric Matrix

Alpers

Tauscher²,

Steglich³

et al. 2020

Polymers

View full text Add to dashboard Cite

show abstract

“…As well, other studies reported that G* correlated nonlinearly 28 and J max 30 as well as J r 31 linearly with bread volume. For a comprehensive characterisation of wheat dough mechanical behaviour related to processing performance and product properties, further rheological analysis such as biaxial extensional measurements or even under hyperbolic contraction flow is recommended, since biaxial forces occur during proofing and baking 24 , 32 , 33 . However, the main focus of this study was to define relations between gluten microstructure and mechanical behaviour of dough at all and to start with shear measurements.…”

Section: Resultsmentioning

confidence: 99%

“…As this study shows that quantitative relations and predictions models can be performed between dough mechanical behavior and gluten microstructure, these findings can be used as a basis for future research. Hence, the network types can be linked to dough functionality with further investigations, especially using further rheological tests in the non-LVE, using large deformation extensional measurement, and under hyperbolic contraction flow 24 , 32 , 33 .…”

Section: Resultsmentioning

confidence: 99%

Definition of network types – Prediction of dough mechanical behaviour under shear by gluten microstructure

Lucas

Petermeier

Becker

et al. 2019

Sci Rep

View full text Add to dashboard Cite

This study defines network types of wheat gluten to describe spatial arrangements of gluten networks in relation to dough mechanical behaviour. To achieve a high variety in gluten arrangements, ten specific and unspecific gluten-modifying agents in increasing concentrations were added to wheat dough. Gluten microstructure was visualized by confocal laser scanning microscopy and quantified by protein network analysis. Dough rheological behaviour was determined by both oscillatory and creep-recovery tests. Based on correlation matrices and principal component analysis, six different network types were identified and associated to their rheological characteristics: a cleaved (low viscous), rigid (highly viscous), spread (viscoelastic), strengthened (viscoelastic), particulate and dense (highly viscous) or particulate and loose (low viscous) network. Furthermore, rheological dough properties of specifically gluten-modified samples were predicted with five microstructural gluten attributes (lacunarity, branching rate, end-point rate, protein width, average protein length) and assigned properly by the obtained partial least square model with an accuracy up to 90% (e.g., R2Y = 0.84 for G*, 0.85 for tanδ, 0.90 for Jmax). As a result, rheological properties of wheat doughs were predicted from microstructural investigations. This novel, quantitative definition of the relation between structure and mechanical behaviour can be used for developments of new wheat products with targeted properties.

show abstract

“…[15] The rheological properties of dough not only determine the processing properties but also affect the quality of final products. [16,17] Many reports have focused on the morphological, thermal, and rheological properties of potato starch, [18][19][20][21] but those of potato granules have yet to be investigated. To achieve better designs of the formulation and processing conditions of food systems, in which potato granules and wheat flour are the major ingredients, the effects of potato granules on the rheological properties and microstructure of wheat flour dough samples have been investigated in this research.…”

Section: Introductionmentioning

confidence: 99%

Rheological and microstructural properties of wheat flour dough systems added with potato granules

Fen

Liu

et al. 2017

International Journal of Food Properties

View full text Add to dashboard Cite

It is expected to improve the utilization of potatoes and enhance the nutritional value of traditional staple food by adding a certain proportion of potato granules to wheat flour in developing noodles and bread. This research aimed to investigate the effects of potato granules on the rheological properties and microstructure of wheat flour dough samples. The rheological properties of dough samples with various proportions of potato granules (0, 20, 25, 30, 35, and 40 wt%) were determined using a rheometer. The typical steady flow curves of the dough samples exhibited shear-thinning behaviour. Frequency sweep tests revealed that the addition of the potato granules increased the storage and loss moduli (G′ and G′′) but decreased tanδ (G′′/G′). The creeprecovery curves indicated that the deformation of the dough samples decreased significantly as the proportions of potato granules increased. Compared with the control sample, the blended potato granule samples showed a delay in the dough gelatinization temperature, as demonstrated by temperature sweep tests. The rheological behaviour of the dough samples was correlated with the results obtained through scanning electron microscopy. Noodles added with 20% potato granules was suggested as the most appropriate recipe considering the textural analysis.

show abstract

Elongational properties and proofing behaviour of wheat flour dough

Cited by 25 publications

References 40 publications

The Self-Enforcing Starch–Gluten System—Strain–Dependent Effects of Yeast Metabolites on the Polymeric Matrix

The Self-Enforcing Starch–Gluten System—Strain–Dependent Effects of Yeast Metabolites on the Polymeric Matrix

Definition of network types – Prediction of dough mechanical behaviour under shear by gluten microstructure

Rheological and microstructural properties of wheat flour dough systems added with potato granules

Contact Info

Product

Resources

About