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1982•Journal of Texture StudiesRequires access

VISCOELASTIC PROPERTIES OF WHEAT FLOUR DOUGHS: VARIATION OF DYNAMIC MODULI WITH WATER AND PROTEIN CONTENT1

L. L. Navickis, Roy A. Anderson, Edward B. Bagley, Brian K. Jasberg

Open publisher page 113 citations

Abstract

The elastic and loss moduli of fiue types of wheat flour doughs were measured in an eccentric rotating disc (ERD) rheometer. G’ and G”, determined from the linear portions of the response curve, were very sensitive to water content, decreasing as water content increased. Differentiation among samples was greatest at the highest water content. Results also depended on protein level, with higher moduli being observed at higher protein level. Samples mixed in a Farino‐graph to constant consistency showed differing values of both storage and loss moduli. The ERD geometry thus appears suited to characterization of doughs and to study of component interactions in such systems.

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The elastic and loss moduli of fiue types of wheat flour doughs were measured in an eccentric rotating disc (ERD) rheometer. G’ and G”, determined from the linear portions of the response curve, were very sensitive to water content, decreasing as water content increased. Differentiation among samples was greatest at the highest water content. Results also depended on protein level, with higher moduli being observed at higher protein level. Samples mixed in a Farino‐graph to constant consistency showed differing values of both storage and loss moduli. The ERD geometry thus appears suited to characterization of doughs and to study of component interactions in such systems.

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Available abstract

The elastic and loss moduli of fiue types of wheat flour doughs were measured in an eccentric rotating disc (ERD) rheometer. G’ and G”, determined from the linear portions of the response curve, were very sensitive to water content, decreasing as water content increased. Differentiation among samples was greatest at the highest water content. Results also depended on protein level, with higher moduli being observed at higher protein level. Samples mixed in a Farino‐graph to constant consistency showed differing values of both storage and loss moduli. The ERD geometry thus appears suited to characterization of doughs and to study of component interactions in such systems.

Key concepts: Rheometer, Viscoelasticity, Moduli, Materials science, Water content, Dynamic modulus, Composite material, Dynamic mechanical analysis

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