Strain Hardening Properties and Extensibility of Flour and Gluten Doughs in Relation to Breadmaking Performance

摘要: Abstract The mechanical properties of flour–water doughs and hydrated gluten different wheat cultivars were determined. Measurements performed at small deformations (dynamic measurements) as well large (biaxial extension measurements). Results dynamic measurements flour related poorly to breadmaking quality. For doughs, all having the same water content, it was found that glutens from with good baking quality had higher values for storage modulus,G, lower loss tangent. relevant type deformation around an expanding gas bubble is biaxial extension. Wheats a performance exhibited greater strain hardening extensibility. differences in observed 20 °C also present 55 °C. No clear effects NaCl or emulsifiers on dough found. Extensograms Alveograms showed that, general, flours stronger resistance extensibility, but not directly results tests. indicate combination least three rheological characteristics.