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Journal Articles Journal of Cereal Science Year : 2013

Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking

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Abstract

This study aimed at characterizing the effect of hydrothermal dynamics on the dough rheology, in order to develop a complete dough viscosity model valid at different locations during baking. The dough rheology was characterised using dynamic mechanical thermal analysis (DMTA). Temperature and water content (WC) were monitored during DMTA. At high heating rates (15-30 degrees C/min), relevant to the top crust, viscosity behaved as if WC was kept constant, in spite of dehydration (37%); such similarity was valid up to 80 degrees C (stage A). Beyond, the viscosity decrease observed in the samples at constant WC was replaced by a long-lasting plateau (stage B, 3-4 x 10(6) Pa.s), attributed to WC reduction below similar to 37%. Above the boiling water temperature, the logarithm of viscosity increased linearly with decreasing WC (stage C). At lower heating rates (5 degrees C/min), relevant to the bottom crust, viscosity was two-fold higher than that at higher heating rates, suggesting lower oven-rise. The viscosity decrease, observed at high temperatures (>80 degrees C) for samples at constant WC, was not observed if drying occurred late (case of crumb beneath the crust); instead, viscosity increased up to levels close to that of the top crust (2-3 x 10(7) Pa.s at WC similar to 20%). Despite these deviations, viscosity as a WC function was modelled with a unique equation set. (C) 2013 Published by Elsevier Ltd.
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Dates and versions

hal-01004322 , version 1 (11-06-2014)

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F. M. F. M. Vanin, Camille C. Michon, T. T. Lucas. Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking. Journal of Cereal Science, 2013, 58 (2), pp.290 - 297. ⟨10.1016/j.jcs.2013.06.003⟩. ⟨hal-01004322⟩
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