Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough

作者：Van Bockstaele Filip^*; De Leyn Ingrid; Eeckhout Mia; Dewettinck Koen

来源：Journal of Food Engineering, 2011, 107(1): 50-59.

DOI：10.1016/j.jfoodeng.2011.06.001

• Creep-recovery
• Non-linear
• Wheat flour
• Bread volume
• Dough rheology
• Burgers model

Creep-recovery measurements were used to analyze the non-linear viscoelastic properties of wheat flour. First the effect of creep time, recovery time and shear stress was investigated on the non-linear viscoelastic properties of Bussard dough. The Burgers model was fitted to the creep and recovery curves. A linear increase of maximum creep compliance was observed with increasing creep time. On the other hand, maximum recovery compliance remained constant but an increase of the retardation time was observed which indicates a slower recovery. A recovery time of 10 min seemed to be sufficient to obtain most of the recovery. Maximum creep compliance increased proportionally with increasing shear stress until a plateau was reached. Maximum recovery was constant between 100 and 500 Pa but the speed of the recovery increased as shear stress increased. Finally, the optimised creep-recovery methodology was used to analyze the non-linear viscoelastic properties of 17 pure wheat cultivars. By applying principal component analysis, it was possible to identify three groups of wheat cultivars with similar rheological properties and bread volumes.

• 出版日期2011-11