Viscoelastic Properties of Wheat Flour Doughs: Variation of Dynamic Moduli With Water and Protein Content1

Navickis, L. L.; Anderson, Ronald D.; Bagley, E. B.; Jasberg, B. K.

doi:10.1111/j.1745-4603.1982.tb01399.x

Cited by 98 publications

(56 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is well established that both the storage modulus (G ) and loss modulus (G ) decrease as the water content of dough increases. 4,5 This finding was later supported by the works of Berland and Launay, 6 Edwards et al 1 and Beasley et al 7 As an ingredient, starch is more important in noodle dough than in other types of dough such as bread dough. Noodle dough typically contains a higher amount of starch.…”

Section: Introductionsupporting

confidence: 70%

Rheological properties of instant fried noodle dough as affected by some ingredients

Ngadi

2005

J Sci Food Agric

View full text Add to dashboard Cite

An experiment was set up to investigate the influence of ingredients such as moisture, gum and starch on the rheological properties of instant fried noodle dough. The noodle dough was formulated using a mixture of wheat flour (100%), 0-0.3% guar gum, 0-7.5% starch and 30-42% moisture. The rheological properties of noodle dough were influenced by the ingredients and their interactions. Increasing moisture content decreased Young's modulus (E) of dough samples. Addition of gum to dough at a lower moisture content of 30% increased E, decreased the energy at break (EB) and increased the storage modulus (G ) values. Interactions of starch and gum influenced changes in the rheological parameters at higher moisture contents. Increasing starch content in noodle dough with a lower gum concentration increased EB to a point beyond which further increase in starch concentration decreased EB. Gum and starch improved the binding and mechanical network in the dough. Insufficient water in the dough apparently reduced cohesion in the dough whereas excess water reduced the functionality of gum and starch.

show abstract

Section: Introductionsupporting

confidence: 70%

Rheological properties of instant fried noodle dough as affected by some ingredients

Ngadi

2005

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Low protein flour took less water to reach target consistency and G' were higher at high frequency. In the present investigation though VCM was rich in protein content and with the increase in VCM percentage protein content of batter got increased yet VCM was rich in fiber which hinder the availability of free water results decreased in G' and G^(less elastic and viscous modulus) (Navickis et al 1982). All the samples containing VCM had phase shift angle (tan δ) of less than 1 indicating highly associated batters due to colloidal forces (Fig.…”

Section: Effect Of Vcm On Rheology Of Cake Battermentioning

confidence: 83%

Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter

Srivastava¹,

Semwal

2015

J Food Sci Technol

View full text Add to dashboard Cite

Virgin coconut meal (VCM) cakes were prepared by replacing refined wheat flour (maida) (5 to 20 % level) to check its effect on chemical, textural and rheological attributes of cake. The addition of VCM significantly (p ≤ 0.05) increased redness (a*), yellowness (b*) while reduced lightness (L*) of cakes. The incorporation of VCM affects the hardness, adhesiveness gumminess and chewiness of cake. The effect of flour replacement with VCM increased the viscosity of batter which leads to increase in consistency index and lower the shearthining behavior. The viscoelastic behavior of cake batter in which elastic modulus (G') and viscous modulus (G") both were decreased with the increase in percentage of VCM. The differential scanning calorimetry (DSC) analysis revealed that the onset (To), end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increased level of VCM.

show abstract

“…For example, the substantial decrease of the storage modulus G and the loss modulus G with increasing water content was first noted by Hibberd and Wallace [8], and has since been reported by several other research groups [2,9,10,11,12,13,14,15,16,17]. Hibberd and Wallace [8] observed that changes in water content do not affect the value of the phase angle δ as the water has similar effects on G and G .…”

Section: Introductionmentioning

confidence: 86%

“…1b). Navickis et al [9] equally found Hibberd's scaling law to be more applicable to strong than to weak dough systems. The possibility of the phase angle δ showing deviant behaviour at lower frequencies was also noted by Masi et al [13].…”

Section: Water Contentmentioning

confidence: 98%

The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

et al. 2017

View full text Add to dashboard Cite

The viscoelastic properties of wheat flour dough are known to be very sensitive to small changes in water content and mixing time. In this study the simple scaling law originally proposed by [Rheol. Acta 9, 497-500] to capture the water dependency of the dynamic moduli in small amplitude oscillatory shear, was also applied to creep-recovery shear tests and extensional tests. The scaling law turns out to be valid not only in the linear region, but to a certain extent also in the non-linear region. At sufficiently high water levels, a 'free' water phase exists in dough, which attenuates the starch-starch and gluten-starch interactions. Dough characterisation after different mixing times shows that overmixing may cause a disaggregation or even depolymerisation of the gluten network. The network breakdown, as well as the subsequent (partial) recovery, are clearly reflected in the value of the strain-hardening index, for which a maximum is reached at a mixing time close to the optimum as determined with the Mixograph. Finally, the gluten proteins turn out to be much less susceptible to overmixing in an oxygen-lean environment, which demonstrates the significant role of oxygen in the degradation process.

show abstract

Viscoelastic Properties of Wheat Flour Doughs: Variation of Dynamic Moduli With Water and Protein Content1

Cited by 98 publications

References 12 publications

Rheological properties of instant fried noodle dough as affected by some ingredients

Rheological properties of instant fried noodle dough as affected by some ingredients

Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter

The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

Contact Info

Product

Resources

About