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The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

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Abstract

The viscoelastic properties of wheat flour dough are known to be very sensitive to small changes in water content and mixing time. In this study the simple scaling law originally proposed by Hibberd (1970) [Rheol. Acta 9, 497-500] to capture the water dependency of the dynamic moduli in small amplitude oscillatory shear, was also applied to creep-recovery shear tests and extensional tests. The scaling law turns out to be valid not only in the linear region, but to a certain extent also in the non-linear region. At sufficiently high water levels, a ‘free’ water phase exists in dough, which attenuates the starch-starch and gluten-starch interactions. Dough characterisation after different mixing times shows that overmixing may cause a disaggregation or even depolymerisation of the gluten network. The network breakdown, as well as the subsequent (partial) recovery, are clearly reflected in the value of the strain-hardening index, for which a maximum is reached at a mixing time close to the optimum as determined with the Mixograph. Finally, the gluten proteins turn out to be much less susceptible to overmixing in an oxygen-lean environment, which demonstrates the significant role of oxygen in the degradation process.

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Acknowledgments

MM and RC are indebted to the Research Foundation - Flanders (FWO) for a doctoral and postdoctoral fellowship at KU Leuven, respectively. The Research Fund KU Leuven (IDO/12/011) is also gratefully acknowledged for its financial support. Finally, the authors wish to thank Nore Struyf and Mohammad Naser Rezaei for determining the flour characteristics (protein content, moisture content, optimal mixing time and water absorption).

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Authors and Affiliations

  1. Soft Matter, Rheology and Technology, Department of Chemical Engineering, KU Leuven, Celestijnenlaan 200F, Box 2424, BE 3001, Leuven, Belgium

    Mathieu Meerts, Ruth Cardinaels, Filip Oosterlinck & Paula Moldenaers

  2. Polymer Technology, Department of Mechanical Engineering, TU Eindhoven, Box 513, 5600 MB, Eindhoven, The Netherlands

    Ruth Cardinaels

  3. Materials Science Center, DSM Ahead B.V., Urmonderbaan 22, 6167 RD, Geleen, The Netherlands

    Filip Oosterlinck

  4. Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, Box 2463, BE 3001, Leuven, Belgium

    Christophe M. Courtin

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  1. Mathieu Meerts
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  2. Ruth Cardinaels
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Correspondence to Mathieu Meerts.

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Meerts, M., Cardinaels, R., Oosterlinck, F. et al. The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough. Food Biophysics 12, 151–163 (2017). https://doi.org/10.1007/s11483-017-9472-9

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  • DOI: https://doi.org/10.1007/s11483-017-9472-9

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