Physical and microscopic studies of flour–water systems

Abstract

Two flour–water systems were prepared under different conditions. A mixed flour–water system (dough) was prepared by mixing and kneading, and an unmixed (Hydrated, Unmixed Flour=HUF system) flour–water system without mixing and kneading. For preparation of the systems wheat flours of different qualities were used. Characterisation of the systems was done by rheological and microscopic analyses. Rheological measurements were performed at small deformation in dynamic oscillating mode, as well as at large deformation by uniaxial extension. The dough, the HUF system and the gluten from them were also investigated by microscopic technique.

The mixed and unmixed systems showed differences in structure causing different physical properties. At small deformations (dynamic oscillating measurements) as well as at large ones (uniaxial extension measurements) HUF systems were firmer than doughs having a higher resistance in uniaxial extension measurements and higher elasticity at the beginning of dynamic measurements. Differences in structure of dehydrated systems were also found by microscopic investigations.