Rheological Properties of Dough Made with Starch and Gluten from Several Cereal Sources

Abstract

Cereal Chem. 72(l):53-58 The range in moduli for isolated starch and vital gluten doughs showed action of the starch with the gluten. The source of gluten also had a the existence of starch-gluten or starch-gluten-water interactions in dough. significant effect on dough rheology, as indicated by the range of elastic Starches isolated from different wheat cultivars and mixed into dough (G') and loss (G) moduli for isolated wheat gluten and commercial starch with a constant gluten, both amount and source, gave large Theological doughs. Hard wheat gluten doughs had low G' and G values, indicating differences. This shows that starch had an active role in determining a greater extensibility and possibly less starch-gluten interaction. Soft dough rheological characteristics. Soft wheat and nonwheat starch doughs wheat gluten doughs had higher G' and G values, possibly because of had higher moduli compared to the hard wheat starch and the control increased starch-gluten interaction. (commercial gluten and starch) doughs, possibly because of greater interBread dough exhibits the viscoelastic behavior combining the properties of both purely viscous fluids and purely elastic solids (Hibberd and Parker 1975, Billington and Tate 1981). For example, because of its viscous component, a freshly mixed dough will flow under the force of gravity. The same dough when rapidly stretched and then released will spring back (elastically recover). That elastic component helps to determine the dough's resistance