Comparison of small and large deformation measurements of whole meal rye doughs

Karin Autio (Corresponding Author), Laura Flander, Ritva Heinonen, Arvo Kinnunen

Research output: Contribution to journalArticleScientificpeer-review

19 Citations (Scopus)

Abstract

The rheological properties of rye flour‐water‐salt doughs prepared from different flour types (different falling number and coarseness) at different water levels were studied after mixing and after 90 min of incubation (30°C and 80% rh). Both the effect of water and the coarseness of the flour had significant effects on storage modulus (G′) measured by oscillatory test in the linear viscoelastic region and on compressional force measured at large deformation. The results of the two rheological methods correlated very well with each other (correlation coefficients varied in the different doughs at r = 0.975–0.999). Dough rheological measurements suggested that falling number did not have a statistically significant effect on dough rheology after mixing or incubation. Although the two rheological methods correlated well, the responses for incubation were different. In the small deformation method, the storage modulus of all doughs, independent of the falling number, decreased during incubation, whereas in the large deformation method, only the hardness of doughs made from flours with lower falling number decreased during incubation. The rheological measurements of doughs after mixing and the viscosity measurements of flourwater suspension at 30 and 40°C did not correlate with each other. Total pentosans have great effect on viscosity measurements of flour‐water suspensions, whereas flour particle size and soluble pentosans correlated more with rheological properties of doughs (r = 0.851 between G′ and soluble pentosans).
Original languageEnglish
Pages (from-to)912-914
Number of pages3
JournalCereal Chemistry
Volume76
Issue number6
DOIs
Publication statusPublished - 1999
MoE publication typeA1 Journal article-refereed

Fingerprint

Flour
dough
rye
Meals
Viscosity measurement
falling number
Suspensions
Elastic moduli
pentosans
Viscosity
flour
Water levels
Rheology
storage modulus
Water
Hardness
Particle size
rheological properties
Particle Size
viscosity

Cite this

Autio, Karin ; Flander, Laura ; Heinonen, Ritva ; Kinnunen, Arvo. / Comparison of small and large deformation measurements of whole meal rye doughs. In: Cereal Chemistry. 1999 ; Vol. 76, No. 6. pp. 912-914.
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Comparison of small and large deformation measurements of whole meal rye doughs. / Autio, Karin (Corresponding Author); Flander, Laura; Heinonen, Ritva; Kinnunen, Arvo.

In: Cereal Chemistry, Vol. 76, No. 6, 1999, p. 912-914.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Flander, Laura

AU - Heinonen, Ritva

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N2 - The rheological properties of rye flour‐water‐salt doughs prepared from different flour types (different falling number and coarseness) at different water levels were studied after mixing and after 90 min of incubation (30°C and 80% rh). Both the effect of water and the coarseness of the flour had significant effects on storage modulus (G′) measured by oscillatory test in the linear viscoelastic region and on compressional force measured at large deformation. The results of the two rheological methods correlated very well with each other (correlation coefficients varied in the different doughs at r = 0.975–0.999). Dough rheological measurements suggested that falling number did not have a statistically significant effect on dough rheology after mixing or incubation. Although the two rheological methods correlated well, the responses for incubation were different. In the small deformation method, the storage modulus of all doughs, independent of the falling number, decreased during incubation, whereas in the large deformation method, only the hardness of doughs made from flours with lower falling number decreased during incubation. The rheological measurements of doughs after mixing and the viscosity measurements of flourwater suspension at 30 and 40°C did not correlate with each other. Total pentosans have great effect on viscosity measurements of flour‐water suspensions, whereas flour particle size and soluble pentosans correlated more with rheological properties of doughs (r = 0.851 between G′ and soluble pentosans).

AB - The rheological properties of rye flour‐water‐salt doughs prepared from different flour types (different falling number and coarseness) at different water levels were studied after mixing and after 90 min of incubation (30°C and 80% rh). Both the effect of water and the coarseness of the flour had significant effects on storage modulus (G′) measured by oscillatory test in the linear viscoelastic region and on compressional force measured at large deformation. The results of the two rheological methods correlated very well with each other (correlation coefficients varied in the different doughs at r = 0.975–0.999). Dough rheological measurements suggested that falling number did not have a statistically significant effect on dough rheology after mixing or incubation. Although the two rheological methods correlated well, the responses for incubation were different. In the small deformation method, the storage modulus of all doughs, independent of the falling number, decreased during incubation, whereas in the large deformation method, only the hardness of doughs made from flours with lower falling number decreased during incubation. The rheological measurements of doughs after mixing and the viscosity measurements of flourwater suspension at 30 and 40°C did not correlate with each other. Total pentosans have great effect on viscosity measurements of flour‐water suspensions, whereas flour particle size and soluble pentosans correlated more with rheological properties of doughs (r = 0.851 between G′ and soluble pentosans).

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