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Large-deformation properties of wheat dough in uni- and biaxial extension. Part I. Flour dough

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Abstract

Rheological and fracture properties of optimally mixed flour doughs from three wheat cultivars which perform differently in cereal products were studied in uniaxial and biaxial extension. Doughs were also tested in small angle sinusoidal oscillation. In accordance with previously published results the linear region was found to be very small. The rheological properties at small deformations hardly depended on the cultivar. A higher water content of the dough resulted in a lower value for the storage modulus and a slightly higher value for tan δ. For both uniaxial and biaxial extension a more than proportional increase in stress was found with increasing strain, a phenomenon called strain hardening. In uniaxial extension (i) stresses at a certain strain were higher and (ii) the stress was less dependent on the strain rate than in biaxial extension. This indicates that in elongational flow orientational effects are of large importance for the mechanical properties of flour dough. This conclusion is consistent with published data on birefringence of stretched gluten. Fracture stress and strain increased with increasing deformation rate. The observed time-dependency of fracture properties can best be explained by inefficient transport of energy to the crack tip. Presumably, this is caused by energy dissipation due to inhomogeneous deformation because of friction between structural elements, e.g. between dispersed particles and the network. Differences in the rheological properties at large deformations between the cultivars were observed with respect to (i) stress, (ii) strain hardening, (iii) strain rate dependency of the stress, (iv) fracture properties and (v) the stress difference between uniaxial and biaxial extension.

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Acknowledgements

The authors wish to thank Meneba Meel BV in Rotterdam for providing and milling the wheat. They also would like to thank A. Prins and W. Kloek for providing useful comments and suggestions to improve the manuscript. This research was financed by the ministry of economical affairs in the IOP-protein program (project-number IIE92013).

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Authors and Affiliations

  1. Department of Agrotechnology and Food Sciences, Food Physics Group, Wageningen University and Research Centre, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands

    Edward L. Sliwinski & Ton van Vliet

  2. Industrial Protein Group, Agrotechnological Research Institute, P.O. Box 17, 6700 AA, Wageningen, The Netherlands

    Peter Kolster

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  1. Edward L. Sliwinski
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  2. Peter Kolster
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  3. Ton van Vliet
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Correspondence to Ton van Vliet.

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Sliwinski, E.L., Kolster, P. & van Vliet, T. Large-deformation properties of wheat dough in uni- and biaxial extension. Part I. Flour dough. Rheol Acta 43, 306–320 (2004). https://doi.org/10.1007/s00397-003-0344-5

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