Water Content, Water Soluble Fraction, and Mixing Affect Fundamental Rheological Properties of Wheat Flour Doughs

Abstract

ABSTRACT Fundamental rheological behavior of wheat flour doughs were compared with empirical results from a farinograph. Water contents of 42‐47% and mixing times of 8, 16, and 24 min were examined. The storage modulus, G′, decreased when water content was increased from 42 to 45%. Dough produced from water extracted flours had high G′ and low δ. Increasing water content or mixing time decreased G′. There was a linear relationship (slope = 0.30) between G′ and the farinogram peak height for the reconstituted (water‐soluble fraction added back), flour‐water, and freeze‐dried flour‐water doughs. The extracted flour doughs also showed a linear relationship between G′ and farinogram peak height with slope = 1.07.