From Alveograph test to extensional behavior of wheat flour dough - Archive ouverte HAL
Article Dans Une Revue Rheologica Acta Année : 2024

From Alveograph test to extensional behavior of wheat flour dough

Résumé

Dough extensional properties obtained from 14 wheat flours hydrated at 50% (/flour weight) were assessed by the empirical test of Alveograph, a bubble inflation test, and by the rheometric test of uniaxial compression in lubricated conditions (LSF) at large deformations. In baking industry, comparison between flours is based on several parameters (n ≥ 5) defined from the alveogram, which is the time variations of pressure inside dough. In this study, the alveogram is converted into a stress-strain curve (σ = f(εb)). Then, from this curve, the extensional behavior coefficient of the flours, assessed by the consistency k0, is fitted between 0 ≤ εb ≤ 1.5, assuming = 0.25 s−1 (R2 = 0.99 ± 0.01 for 14 flours). The flow index (n = 0.36) and strain hardening index (SHI = 1.73) are kept constant. The model is validated by comparing the stress values calculated from the alveogram to those measured in LSF for wheat flour doughs hydrated at 50% (R2 = 0.91) at εb = 1 and 0.25.10−2 < < 2.5 s−1. Therefore, the Alveograph, which allows classifying flours according to several dough stretching properties, also provides access to the model of dough extensional behavior.
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Dates et versions

hal-04673979 , version 1 (20-08-2024)

Identifiants

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Maude Dufour, Laurent Chaunier, Florence Hugon, Aurore Dugué, Kamal Kansou, et al.. From Alveograph test to extensional behavior of wheat flour dough. Rheologica Acta, 2024, 63 (3), pp.179-190. ⟨10.1007/s00397-024-01430-6⟩. ⟨hal-04673979⟩
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