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Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review

Effects of water, salt, and mixing on the rheological properties of bread dough at large and... INTRODUCTIONIn well‐controlled laboratory conditions, bread dough properties can be studied by rheological methods that simulate dough behavior under practical processing conditions. Rheological studies of dough can be used to optimize the breadmaking process. For example, empirical rheological methods, that is, the farinograph and mixograph, were used to examine how certain additives and mixing time affected dough properties (Gómez, 2011), which in turn demonstrated how dough rheological studies provided insight on how to modify bread formulas and processing conditions.There are two primary reasons for studying dough rheology. Dough rheology insights benefit the bakery industry through screening wheat flours from different wheat cultivars for their suitability for breadmaking according to differences in their dough rheological properties (Janssen et al., 1996; Van Bockstaele et al., 2008a, 2008b). Second, a knowledge of dough rheology contributes to a knowledge of dough handling properties, a critical factor in multiple breadmaking processes. From empirical rheological studies, wheat flours with better baking performance were found to produce doughs that exhibited greater resistance to extension and higher extensibilities (Kokelaar et al., 1996). To achieve bread with desirable loaf volume and crumb structure, the extensibility of a wheat flour dough should exceed a minimum level (Janssen et al., 1996). Fundamental rheological studies, that is, dynamic http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Cereal Chemistry Wiley

Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review

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References (64)

Publisher
Wiley
Copyright
© 2022 Cereals & Grains Association
ISSN
0009-0352
eISSN
1943-3638
DOI
10.1002/cche.10561
Publisher site
See Article on Publisher Site

Abstract

INTRODUCTIONIn well‐controlled laboratory conditions, bread dough properties can be studied by rheological methods that simulate dough behavior under practical processing conditions. Rheological studies of dough can be used to optimize the breadmaking process. For example, empirical rheological methods, that is, the farinograph and mixograph, were used to examine how certain additives and mixing time affected dough properties (Gómez, 2011), which in turn demonstrated how dough rheological studies provided insight on how to modify bread formulas and processing conditions.There are two primary reasons for studying dough rheology. Dough rheology insights benefit the bakery industry through screening wheat flours from different wheat cultivars for their suitability for breadmaking according to differences in their dough rheological properties (Janssen et al., 1996; Van Bockstaele et al., 2008a, 2008b). Second, a knowledge of dough rheology contributes to a knowledge of dough handling properties, a critical factor in multiple breadmaking processes. From empirical rheological studies, wheat flours with better baking performance were found to produce doughs that exhibited greater resistance to extension and higher extensibilities (Kokelaar et al., 1996). To achieve bread with desirable loaf volume and crumb structure, the extensibility of a wheat flour dough should exceed a minimum level (Janssen et al., 1996). Fundamental rheological studies, that is, dynamic

Journal

Cereal ChemistryWiley

Published: Jul 1, 2022

Keywords: bread quality; dough rheology; mixing; salt; water; wheat flour

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