Advances in the development of wheat dough and bread by means of shearing

Stefan Tietze, Mario Jekle, Thomas Becker

Research output: Contribution to journalArticlepeer-review

9 Scopus citations

Abstract

Wheat dough was produced in a rheometer by applying consecutive stress-relaxation steps with alternating direction of shear. A well-defined stress environment prevented separation of gluten and starch during shearing and allowed instantaneous determination of dough properties. Relaxation spectra of each relaxation step were used to determine the optimum dough development time. The spectra were correlated to rheological properties of standard dough that was mixed in a z-blade mixer. The correlation showed R2s between 0.82 and 0.96. The dough development time as indicated by the relaxation spectra was comparable to standard dough. The evaluation of CLSM micrographs confirmed the results from the spectra. Imitated proofing and baking in the rheometer delivered inconsistent results due to an uncontrollable system by yeast leavening. In the current stage the proposed microscale shear mixing (MSSM) technique can be a reliable method for the rapid evaluation of flour and dough properties.

Original languageEnglish
Pages (from-to)136-143
Number of pages8
JournalJournal of Food Engineering
Volume247
DOIs
StatePublished - Apr 2019

Keywords

  • CLSM
  • Dough development
  • Relaxation spectrum
  • Rheology
  • Shear mixing

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