Paper
The Benefits of Basic Rheometry in Studying Dough Rheology
Published Jan 1, 1990 · DOI · D. Weipert
Cereal Chemistry
155
Citations
9
Influential Citations
Abstract
Cereal Chem. 67(4):31 1 -317 Bread doughs are viscoelastic bodies with explicit, nonlinear shear thin- and temperature-dependent dough characteristics are discussed. In addining and thixotropic behaviors. The commonly used empirical and descrip- tion, attention is drawn to the feasibility of using basic rheometry in tive rheological methods determine the consistency and extensibility of the processing and product quality testing of flours. Finally a recording doughs by applying large deformation forces in a single-point measure- baking test is introduced and discussed as a promising method for moniment. They are therefore not suitable to describe dough flow properties. toring not only how dough changes structurally during heating and cooling Flow properties can be determined by basic Theological methods in both but also how those changes are influenced by various amounts and propdestructive and nondestructive applications. The use of a viscometer for erties of relevant flour constituents and flour additives. steady state flow and a rheometer for dynamic measurements of the strain Besides chemistry, rheometry is a necessary and powerful technique for explaining and predicting the quality of cereal foods. Consequently, it has found use in a wide range of practical and scientific studies addressing the needs of breeders, traders, processors, and, particularly, researchers. During the past 60 years, a variety of instruments based on various principles and techniques has been developed and applied to the study of dough rheology. Comprehensive reviews of the instrumentation and techniques used in food rheology have appeared recently (Van Wazer et al 1963, Rasper 1976, Voisey and DeMan 1976, Bagley 1983). Based on the principles employed, techniques have been classified as empirical, descriptive, and basic (or fundamental) (Scott Blair 1958). Although most of the important knowledge of and experience in dough rheology has been obtained by the use of basic rheometry (Muller 1975), the instruments and methods belonging to the empirical and descriptive classes have found more acceptance and widespread usage. Basic rheometry, applied to more complicated food systems such as dough, has been found to be laborious, time-consuming, and often incapable of producing simple answers (Muller 1973). These are the main reasons for the somewhat poorer acceptance of basic rheometry than its empirical counterpart.
Basic rheometry is a powerful technique for studying dough rheology, providing valuable insights into dough consistency and extensibility, but has a lesser acceptance due to its laborious nature and complexity.
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