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Rheological Properties of Wheat Flour Dough and Their Relationship with Bread Volume. II. Dynamic Oscillation Measurements

¹University College Ghent, Faculty of Biosciences and Landscape Architecture, Department of Food Science and Technology, Voskenslaan 270, 9000 Ghent. ²Ghent University, Department of Food Quality and Food Safety, Laboratory of Food Technology and Engineering, Coupure Links 653, 9000 Ghent. ³Corresponding author. Phone: +32 9 248 88 71. Fax: +32 9 242 42 79. E-mail: filip.vanbockstaele@hogent.be

The rheological properties of 17 pure European wheat cultivars were analyzed and evaluated in relation to the bread volume. Rheological testing included two empirical rheological methods, farinograph and alveograph, in addition to more fundamental rheological methods, specifically the creep-recovery and dynamic oscillation measurements. The four rheological methods revealed large differences in dough rheological properties among the 17 wheat cultivars. Phase angle &dgr; and the moduli were strongly correlated. The dynamic oscillation parameters also correlated significantly with protein content, Zeleny sedimentation value, damaged starch content, and farinograph water absorption. A nonlinear relationship (power) between the maximum creep or recovery strain and the dynamic moduli was found for both shear stresses (100 and 250 Pa). Phase angle &dgr; showed a positive relationship with the maximum creep or recovery strain. The dynamic oscillation parameters could be related to the bread volume. Phase angle &dgr; could explain ≈70% of the variance in bread volume among the wheat cultivars. The dynamic moduli showed an inverse relationship with the bread volume. A nonlinear relationship with the bread volume could be established for G′ (r² = 0.75), G″ (r² = 0.72), and |G*| (r² = 0.74).