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Influence of Mixing Conditions and Rest Time on Capillary Flow Behavior of Wheat Flour Dough

¹ENSA-INRA Montpellier, 2 place Viala 34060 Montpellier Cedex 1 France. ²Center for Advanced Food Technology and Food Science Department, Rutgers the State University of New Jersey, New Brunswick, New Jersey, 08901. ³Corresponding author. E-mail: kokini@aesop.rutgers.edu Phone: 732-932 9611.

The capillary flow properties of wheat flour dough were evaluated as a function of mixing time (3–60 min) and rest time (0 or 120 min) after mixing. The description of experimental flow properties was conducted using the classical Bagley approach. Long mixing times were more efficient in decreasing the resistance to elongational flow than in decreasing the resistance to shear flow. The effects of rest time on the rheological properties were estimated by calculating the percent changes in values during resting and appeared to depend on the mechanical history of dough (mixing conditions). The observed changes in rheological properties were related to possible changes in dough structure. Exponential models were used to describe the changes in farinograph consistency (R² = 0.981) and extensional viscosity (R² = 0.744 to 0.949) as a function of the mechanical energy input during mixing.