What is dough rheology?

In baking and cereal science, rheology is of particular interest. Dough is a viscoelastic material which behaves as both a liquid and a solid. It exhibits a viscous (fluid-like) and an elastic (solid-like) behavior when a force is applied to it.

What are rheological properties of flour?

Rheological characteristics such as elasticity, viscosity and extensibility are important for the milling and bakery indus- tries in prediction of the processing parameters of dough and quality of end products.

How is rheology of dough measured?

Measurement of the rheological properties of the dough after mixing is made using an extensograph and an alveograph, which measure stress-strain relationships, thus providing information about elasticity. An extensograph gives information about dough resistance to stretching and extensibility (Fig. 2.33).

What are the rheological properties of bread?

Bread dough exhibits viscoelastic behavior, combining the properties of a purely viscous fluid and an elastic solid. Flour, water and yeast are essential ingredients in making dough.

What is the purpose of rheology?

Rheology is used to describe and assess the deformation and flow behavior of materials. Fluids flow at different speeds and solids can be deformed to a certain extent.

How to Measure the Rheological Properties of Dough and Determine Baking Performance

What are the examples of rheology?

Many physiological materials and fluids exhibit complicated rheology. Within the eye, examples include the vitreous humour, the liquid in the tear film, and the blood in capillaries.

What is also known as rheology?

Rheology is the science of flow and deformation of matter and describes the interrelation between force, deformation and time. The term comes from Greek rheos meaning to flow. Rheology is applicable to all materials, from gases to solids.

What is dough viscosity?

What is Viscosity? Viscosity is the thickness or resistance to flow of a fluid. It is the measure of shear stress/shear rate.

What are the various types of analysis of rheological properties in dough making?

Rheological measurements including Dynamic Oscillation, Shear Stress Growth Test, Relaxation Test, Planar Extensional Flow Test, and Extrusion Test were carried out to study the rheological properties of wheat dough.

What are the properties of dough?

There are 4 major dough handling properties: Extensibility. Elasticity. Resistance to deformation (tenacity)

Is bread dough a non Newtonian fluid?

Corrections to capillary flow. Gluten-free dough is a viscoelastic, non-Newtonian fluid which undergoes elongational flow before it enters a capillary die. The contraction causes a funnel shaped entry flow.

Is viscosity a rheological property?

The property of rheology is viscosity, which is defined as the measure of the resistance of a fluid to gradual deformation by shear or tension.

Why does flour and water make dough?

When flour and water are mixed together, water molecules hydrate the gluten-forming proteins gliadin and glutenin, as well as damaged starch and the other ingredients. The hydration process is achieved when protein and starch molecules create hydrogen bonds and hydrophilic interactions with the water molecules.

What are the analytical methods that are used to determine the rheological properties of wheat flour?

To determine the rheological properties of the wheat flour dough, farinograph, extensograph, mixolab and glutograph devices were used. According to the results of the Farinograph analysis, the average development time of wheat White and red genotypes were 1.95 minutes and 8.96 minutes, respectively.

What is a farinograph used for?

The farinograph is a recording dough mixer that measures and records the torque developed by the action of the mixer blades on the dough during mixing. It is used to estimate the water absorption of flours, the relative mixing time, the stability to overmixing, and rheological properties of the dough during mixing.

What is the dough development process?

The process of dough development, which occurs during dough ripening, concerns the hydrated protein component of the flour. It involves an uncoiling of the protein molecules and their joining together, by cross-linking, to form a vast network of protein that is collectively called 'gluten'.

What is chemical dough development?

Dough refers to a wet mass developed after mixing of wheat flour, water and other ingredients. Physico-chemical properties of dough play important role in the bakery, pasta and ready-to-eat cereals processing industry. Dough is developed due to complex interactions among wheat constituents during mixing operation.

What is dough structure?

The cell structure of the dough is created during the mixing process, in which each cell's nucleus is formed by incorporating air into the dough. These nuclei expand further into the cell structure through the action of leavening gas created by the yeast and through heating and expansion of those gases.

How do you measure viscosity of dough?

The u-tube capillary viscometer is a simple method to qualitatively estimate viscosity. This method measures the resistance of liquid to flow through a 'U'-shaped capillary channel.

How does viscosity affect baking?

Viscosity is also important in the production of bakery products that are made from dough and batter. Such systems typically consist of a number of dispersed phases such as flour, fat, water and air. Sufficient viscosity is required to stop phase separation during mixing, floor time and baking in the oven.

Why viscosity is important in food industry?

As viscosity changes the flow properties of a liquid food and influences the appearance and the consistency of a product, this measuring variable is important in most production stages.

What is rheology in food processing?

Food rheology is the study of the consistency and flow of food under specified applied forces, to understand the underlying physicochemical principles of 'structuring' by food materials and their interaction.

What is the difference between viscosity and rheology?

The key difference between rheology and viscosity is that rheology is the study of the flow of matter, whereas viscosity is a measure of its resistance to deformation. Rheology is a branch of physics or physical chemistry, while viscosity is a quantitative measurement that is useful in chemistry.

What is rheological properties of food?

In rheological terms, food materials may be characterized as viscous, viscoelastic and elastic materials. Rheological measurements of foods can be conducted in rotational or oscillatory modes, and provide valuable information about food flow and viscoelastic behaviors.

Why are rheological properties important?

Rheological properties are important to the design of flow processes, quality control, storage and processing stability measurements, predicting texture, and learning about molecular and conformational changes in food materials (Davis, 1973).