Rheological Properties of Wheat Flour Dough and the Relationship with Bread Volume. I. Creep‐Recovery Measurements

Abstract

Cereal Chem. 85(6):753-761The rheological properties of 17 pure European wheat cultivars were analyzed and evaluated in relation to the bread volume. Rheological testing included two empirical rheological methods, farinograph and alveograph, and more fundamental creep-recovery experiments at shear stresses of 100 and 250 Pa. Principal component analysis on the farinograph and alveograph results showed that a wide range of rheological properties was present among the wheat cultivars. Correlation analysis pointed out that creep-recovery parameters showed significant correlations with protein content, Zeleny sedimentation value, farinograph water absorption, alveograph extensibility, and bread volume. Among the

Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water

“…In addition, when the HPMC content was modified, it hardly affected the compliance values and there were no changes observed in the bread specific volume. Other authors also found a good correlation between maximum recovery strain and bread volume for commercial wheat flour (Wang and Sun, 2002) and pure wheat cultivars (Van Bockstaele et al, 2008) that differed in quality.…”

Dough microstructure: Novel analysis by quantification using confocal laser scanning microscopy

“…Creep recovery test A constant shear stress τ 0 of 250 Pa at 30°C was applied to the dough for 180 s and afterwards removed (τ 0 = 0 Pa). Van Bockstaele et al (2008) found the best correlation of creep recovery measurements to wheat bread baking quality at this stress. Dough relaxation was recorded for 360 s, providing that the recovery time was long enough for the steady state to be reached.…”

“…Furthermore it is easier to calculate and therefore eliminate the effect of different geometries (like mixing geometries in comparison to plate-plate geometries). Further possibilities are creep recovery tests which show good relations to the baking properties (Van Bockstaele, De Leyn, Eeckhout, & Dewettinck, 2008).…”

Oat malt as a baking ingredient – A comparative study of the impact of oat, barley and wheat malts on bread and dough properties

“…R m or E did not correlate with creep recovery parameters and in fact shows a very different trend among the samples than the creep recovery test. Also Van Bockstaele et al (2008) reported no correlation between creep recovery parameters and Alveograph tenacity (biaxial equivalent for R m ), although there was a significant correlation between those and extensibility.…”