Cereal Chem 69:30-34   |  VIEW ARTICLE

A Comparison of Some Rheological Properties of Durum and Wheat Flour Doughs.

L. Lindahl and A.-C. Eliasson. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

The rheological behavior of doughs made from three commercial blends of wheat flours were compared. Two of the flours were wheat blends suitable for bread baking but milled quite differently. One was milled in the same way as the third, a durum wheat. The durum wheat flour contained 50% more protein than the two wheat blends and had a larger granulation after milling. The doughs were studied at two levels of water addition (35 and 45% mb) and analyzed in oscillation tests, and the elastic modulus and phase angle were measured. It was found that doughs of similar rheological behavior could be obtained from flours differing considerably in protein content by manipulating particle size distribution and damaged starch content. A correlation between the elastic modulus and the amount of damaged starch was found when the level of starch damage was below 10%. The flours analyzed show ed fairly good linear viscoelastic behavior when limited strain values were applied and when the changes in the applied strain values with time were limited.