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Dynamic Rheological Properties of Wheat Starch-Gluten Doughs¹

¹Contribution No. 98-436-J. Kansas Agricultural Experimental Station, Manhattan, KS 66506. ²Graduate research assistant and professor, respectively, Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506. ³Present address: The Pillsbury Company, 330 University Avenue, S.E., Minneapolis, MN 55414. ⁴Corresponding author. E-mail: r_and_r@kansas.net Present address: R&R Research Services, Inc., 8831 Quail Lane, Manhattan, KS 66502.

Flour-water doughs made from strong and weak flours were tested using a dynamic rheometer with cone-and-plate geometry. Flour was fractionated to determine what component or components were responsible for the dynamic rheological properties (elastic modulus [G′], viscous modulus [G″], and tan δ [G′/G″]) values. Doughs made from strong flour had lower tan δ values than medium or weak flours. The isolated starch or gluten fraction was combined with vital wheat gluten or commercial wheat starch. Only Larned starch gave doughs that were significantly different in dynamic rheological properties from dough made with other starches. The gluten isolated from strong flours gave doughs that were significantly different from doughs made with gluten isolated from weak flours. Reconstituted flours containing starch, gluten, and various amounts of lyophilized water-solubles were tested. Addition of water solubles decreased the elastic modulus and dramatically shortened optimum mixing time of the reconstituted flour.