Cereal Chem 47:27 - 32.  |  VIEW ARTICLE
Natural Maturing of Wheat Flour. II. Effect of Temperature on Changes in Soluble SH Content, and Some Rheological Properties of Doughs Obtained from the Flour.

T. Yoneyama, I. Suzuki, and M. Murohashi. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

Freshly milled long-patent flour was stored at -30, 0, and 30 C. in air for 60 days. Changes in soluble SH content and rheological properties of the doughs prepared from the flour were measured. Viscoelastic coefficients for one rheological model were calculated from data determined by a Schwedoff-type coaxial rotational viscometer. Changes at 30 C. were reported previously (Cereal Chem. 46: 000; 1969). There was essentially no change in soluble SH and rheological properties for flour samples stored below 0 C. Accordingly, natural maturing of flour depends strongly on storage temperature and becomes extremely slow below 0 C. Viscoelastic properties of dough were described in terms of three elements: 1) a purely elastic element characterized by a modulus gamma 1; 2) a Voigt element characterized by an elastic modulus (gamma 2) and coefficient of viscosity (eta 2); and 3) a viscous element of coefficient eta 3. The values of the coefficients in the temperature range -30 to 30 C. for doughs from a long-patent flour are: gamma 1 = (1-4) x 10(4) dynes/sq. cm.; gamma 2 = 1-5) x 10(4) dynes/sq. cm.; eta 2 = (1-5) x 10(6) poises and eta 3 = (1-7) x 10(7) poises.