Characterization of durum wheat doughs based on fundamental rheological measurements

The linear viscoelastic properties (LVP) of doughs from Italian durum wheat cultivars, selected for superior pasta cooking quality, were investigated using dynamic measurements. Rheological tests were made by means of a controlled stress rheometer (StressTech Rheometer, Reologica Instruments AB, Sweden). Dynamic oscillatory tests of the doughs were carried out in the frequency sweep mode. Frequency sweep tests were performed between 0.012 rad/s and 125 rad/s at a strain within the linear viscoelastic domain. The dynamic parameters, storage (G') and loss (G) moduli and tan δ(G/G'), were evaluated. A generalized Maxwell model with six elements gave a satisfactory fitting of the storage and loss moduli. Determination of LVP was useful to understand the macromolecular structures in gluten, that determine its functional properties. The rheological data were supported by physical and chemical characterization of semolina.