A comprehensive review on wheat flour dough rheology. | [Pakistan Journal of Food Sciences • 2013]

Author(s):

1. Muhammad Rizwan Amjid: National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

2. Aamir Shehzad: National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

3. Shahzad Hussain: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia

4. Muhammad Asim Shabbir: National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

5. Moaazam Rafiq Khan: National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

6. Muhammad Shoaib: National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Abstract:

The applications of rheology to the main processes encountered during bread making (mixing, fermentation and baking) are reviewed. Factors affecting dough rheology and influences of various additives on the rheological properties of flour doughs are illustrated and the component interactions are emphasized. The most commonly used rheological test methods and their relationships to product functionality are reviewed. Rheological testing has become a powerful and preferred approach for examining the structure and the fundamental properties of wheat flour doughs because of its characteristic and sensitive response to the structure variation of wheat flour doughs. It is shown that the most commonly used method for rheological testing of doughs, shear oscillation dynamic rheology, is generally used under deformation conditions inappropriate for bread making and shows little relationship with end-use performance. The frequency range used in conventional shear oscillation tests is limited to the plateau region, which is insensitive to changes in the HMW glutenin polymers thought to be responsible for variations in baking quality. Molecular size and structure of the gluten polymers that make up the major structural components of wheat are related to their rheological properties via modern polymer rheology concepts. Interactions between polymer chain entanglements and branching are seen to be the key mechanisms determining the rheology of HMW polymers.

Page(s): 105-123

DOI: DOI not available

Published: Journal: Pakistan Journal of Food Sciences, Volume: 23, Issue: 2, Year: 2013

Keywords:

Keywords are not available for this article.

References:

References are not available for this document.

Citations

Citations are not available for this document.

Citations

Downloads

Views