Determination of rheological properties of dough
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2023 March |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | By Rabia Tiryaki, Bastak Instruments, Turkey Food products with wheat as the raw material are obtained by baking the dough, which is formed with water, wheat flour, and other ingredients and additives depending on the type of product, in accordance with the technique. The rheological properties of the dough formed from wheat by certain processes change during the processing time and constitute the key to cereal chemistry by directly affecting the quality of bakery products. The protein content of wheat flour, mainly gluten, is responsible for gas retention, structure formation, and dough strength. The protein content is the most widely used criterion for determining the wheat quality and the relationship between protein content and water absorption varies depending on protein quality. The amount of water added to flour during dough making has a great effect on the rheological properties of the dough. Read about: Dough rheology explained Bastak’s solution |
Pictures
