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Creep-Recovery of Wheat Flour Doughs and Relationship to Other Physical Dough Tests and Breadmaking Performance¹

¹Contribution 02-50-J from the Kansas Agricultural Experiment Station, Manhattan, KS 66506. ²Dept. Grain Science and Industry, Kansas State University, Manhattan, KS 66506. ³Corresponding author. Phone: 785/532-4077. Fax: 785/532-7010. E-mail: xss@wheat.ksu.edu.

Measurements of creep-recovery of flour-water doughs were made using a dynamic mechanical analyzer (DMA) in a compression mode with an applied probe force of 50 mN. A series of wheat flour and blend samples with various breadmaking potentials were tested at a fixed water absorption of 54% and farinograph optimum water absorption, respectively. The flour-water doughs exhibited a typical creep-recovery behavior of a noncross-linked viscoelastic material varying in some parameters with flour properties. The maximum recovery strain of doughs with a fixed water absorption of 54% was highly correlated (r = 0.939) to bread loaf volume. Wheat flours with a large bread volume exhibited greater dough recovery strain. However, there was no correlation (r = 0.122) between maximum creep strain and baking volume. The maximum recovery strain of flour-water doughs also was correlated to some of the parameters provided by mixograph, farinograph, and TA-XT2 extension.