Dough Rheology and Baked Product Texture

Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.

Klappentext

This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical application in the processing of cereals in specific consumer products. Also provided are understandable explanations of basic physiochemical properties of food biopolymers that affect deformation behaviour as well as discussions on the engineering aspects of rheological behaviour. The book includes in-depth discussions of applications in the bread, biscuit and cracker, pasta and breakfast cereal industries.

Inhalt

1. Fundamental Aspects of Dough Rheology.- 2. The Viscoelastic Properties of Wheat Flour Doughs.- 3. Rheological Properties of Cereal Proteins.- 4. Rheological Properties of Cereal Carbohydrates.- 5. Influences of the Glassy and Rubbery States on the Thermal, Mechanical, and Structural Properties of Doughs and Baked Products.- 6. Basic Principles of Food Texture Measurement.- 7. Application of Rheology in the Bread Industry.- 8. Application of Rheology in the Cookie and Cracker Industry.- 9. Application of Rheology in the Pasta Industry.- 10. Application of Rheology in the Breakfast Cereal Industry.- 11. Influence of Extrusion Processing on In-Line Rheological Behavior, Structure, and Function of Wheat Starch.- 12. Rheology in Process Engineering.- 13. Interrelationships of Rheology, Kinetics, and Transport Phenomena in Food Processing.- 14. Rheological and Engineering Aspects of the Sheeting and Laminating of Doughs.- 15. Practical Texture Measurements of Cereal Foods.- 16. Texture Evaluation of Baked Products Using Descriptive Sensory Analysis.