Resumen de Rheological properties of yeasted and nonyeasted wheat doughs developed under different mixing conditions
Robin K Connelly, Rebekah L McIntier
BACKGROUND: In order to explore the differences in rheological behaviour of full formula and flour/water doughs due to mixing, small-amplitude oscillatory strain (SAOS) rheological measurements were made on fully developed nonyeasted and inactivated yeasted dough formulations mixed at various speeds using the Brabender Farinograph and the Bohlin ReoMixer. These results were compared with large-strain empirical rheological results (including Kieffer rig uniaxial extension) as well as baking test results to determine differences due to mixer speed and/or flow distribution. RESULTS: The uniaxial extension and baking tests detected mixing speeds with incomplete dough development. Above those speeds, energy input to peak development was relatively constant in the Farinograph. Extensibility trends showed increases with speed in the yeasted dough samples, which were attributed to variation in fermentation time during mixing to peak torque at different speeds. While SAOS results did not show differences due to mixing speed, they did detect differences between the yeasted and nonyeasted dough formulations, as well as significant differences (P < 0.01) between yeasted doughs mixed in the two different mixers. CONCLUSION: The results indicate that known differences in the distribution of elongational and shear flows in the two mixers impact the development of dough structure during mixing. Copyright © 2008 Society of Chemical Industry
