ABSTRACT
Three different flours were examined to study the influence of moisture content on the dynamic viscoelastic behavior of wheat flour dough. Doughs with moisture contents varying from 43 to 58% were submitted to dynamic testing using a mechanical spectrometer operating in frequency sweep mode, obtaining information about rheological response in the linear viscoelastic range. To characterize the influence of moisture content on the dynamic viscoelastic behavior of wheat flour dough, some hypotheses regarding the functional role of the water molecules were verified by applying reduction procedures of the rheological curves. By shifting the rheological curves along the vertical axis, it was possible to verify that varying the moisture content of the doughs not only changed dynamic properties but also modified viscoelastic response. By applying a reduction procedure similar to that used to estimate the constants of the Williams, Landel, and Ferry equation, we demonstrated that not only did the viscoelastic response of doughs vary, but that water molecules interfere with the dynamic by which relaxation phenomena take place. Finally, we proved that the rheological behavior of flour dough is similar to that of concentrated polymer solutions, and that it can be characterized by using a double reduction procedure, shifting the rheological curves along the vertical and horizontal axes, and obtaining a master curve that can be considered inherently characteristic of viscoelastic behavior.
