Rheology of Bread and Other Bakery Products

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

“…These instruments are capable of recording the torque provided by the mixer to the flour-water mixture during the mixing process. Due to the small sample size requirement, the mixograph is widely used by breeders as a reliable tool for predicting baking quality of newly bred wheat seeds (Chin & Martin, 2014). The farinograph (AACCI 2011, Method 54-21.02) and mixograph (AACCI 1999, Method 54-40.02) measure the resistance of the wheat flour dough to shear and tensile forces applied to the dough by mixing paddles or pins (Indrani & Rao, 2007).…”

“…The amount of flour required for quality characterization of wheat flour using the farinograph can be 10, 50, or 300 g, while the mixograph takes 2, 10, or 35 g of dry flour per test (Walker, Hazelton, & Shogren, 1997). Due to the small sample size requirement, the mixograph is widely used by breeders as a reliable tool for predicting baking quality of newly bred wheat seeds (Chin & Martin, 2014). Parameters such as peak time (similar to DDT), peak height (resistance to extension applied by mixing pins), and mixing tolerance (resistance to breakdown) are derived from data recorded by the mixograph and have been used for quality characterization of wheat flour doughs (Boehm, Ibba, Kiszonas, & Morris, 2017;Graybosch, Ohm, & Dykes, 2016;Ma & Baik, 2018).…”

“…There is a long history behind the use of the dynamic oscillation test as an established method for determining the rheological properties of wheat flour doughs which are related to wheat-based product quality (Chin & Martin, 2014). A simultaneous measurement of elastic or solid (G 0 ) and viscous or liquid (G″) properties, as well as their ratio (G″/G 0 ), of wheat flour dough as a viscoelastic material can be carried out by conducting a dynamic oscillation test.…”

“…Two main rheological approaches have been taken to evaluate the performance quality characteristics of wheat flour dough: empirical and fundamental (Pagani et al, 2014). Fundamental methods, such as stress relaxation and dynamic oscillation, have been used to answer this question by examining rheological parameters such as elasticity and viscosity and their effects on end product quality (Chin & Martin, 2014). However, empirical methods do not provide any information regarding the rheological parameters responsible for the performance quality of each sample.…”

“…However, empirical methods do not provide any information regarding the rheological parameters responsible for the performance quality of each sample. Fundamental methods, such as stress relaxation and dynamic oscillation, have been used to answer this question by examining rheological parameters such as elasticity and viscosity and their effects on end product quality (Chin & Martin, 2014). Nevertheless, the time and cost associated with the use of rheological methods raised the need to develop more rapid and cost-effective methods for wheat quality characterization based on the end-use quality.…”