Dough Rheology and Baked Product Texture

  • Hamed Faridi
  • Jon M. Faubion

Table of contents

  1. Front Matter
    Pages i-xii
  2. Juan A. Menjivar
    Pages 1-28
  3. J. M. Faubion, R. Carl Hoseney
    Pages 29-66
  4. Ann-Charlotte Eliasson
    Pages 67-110
  5. Jean-Louis Doublier
    Pages 111-155
  6. Malcolm C. Bourne
    Pages 331-341
  7. David H. Hahn
    Pages 385-404
  8. Jimbay Loh, Wesley Mannell
    Pages 405-420
  9. Rudolph Leschke
    Pages 473-495
  10. Malcolm C. Bourne
    Pages 557-571
  11. Laura M. Hansen, Carole S. Setser
    Pages 573-596
  12. Back Matter
    Pages 597-605

About this book

Introduction

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.

Keywords

cereals food processing process engineering processing rheology transport

Editors and affiliations

  • Hamed Faridi
    • 1
  • Jon M. Faubion
    • 2
  1. 1.RMS Technology CenterNabisco Brands IncorporatedEast HanoverUSA
  2. 2.Department of Grain Science and Industry, Shellenberger HallKansas State UniversityManhattanUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4613-0861-4
  • Copyright Information Springer-Verlag US 1990
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4612-8207-5
  • Online ISBN 978-1-4613-0861-4
  • About this book