Dough characteristics of Irish wheat varieties I. Rheological properties and prediction of baking volume

作者：Ktenioudaki A^*; Butler F; Gallagher E

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2011, 44(3): 594-601.

DOI：10.1016/j.lwt.2010.11.014

• Dough rheology
• Biaxial extension
• Uniaxial extension
• Baking

Eight wheat varieties suitable for cultivation in Ireland were examined for the rheological properties and baking quality. Large deformation extensional rheology was used employing the Extensograph, the Kieffer extensibility rig, the Alveograph and biaxial extension by uniaxial compression. Similar discrimination between the wheat samples was achieved with both uniaxial extension methods used. Stress during uniaxial extension was higher at all strains measured than biaxial extension and the difference between uniaxial and biaxial stress increased with increasing strain. Also, differences existed in the strain hardening index between uniaxial and biaxial extension which depended on the sample tested. Significant correlations were established between loaf volume and the rheological properties determined in both uniaxial and biaxial extension. It was found that high loaf volumes can be achieved when biaxial and uniaxial extensibility is high and biaxial extensional viscosity is low. The importance of considering the standard error for validating the value of the correlation for prediction purposes was also demonstrated. When the standard error of the correlation was considered, the value of the correlation for prediction purposes was limited in practice. Nevertheless, the theological tests provided useful information, and the results were valuable for screening flours for baking quality.

• 出版日期2011-4