Accessibility navigation

Comparison of predictions of baking volume using large deformation rheological properties

Dobraszczyk, B. J. and Salmanowicz, B. P. (2008) Comparison of predictions of baking volume using large deformation rheological properties. Journal of Cereal Science, 47 (2). pp. 292-301. ISSN 0733-5210

Full text not archived in this repository.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1016/j.jcs.2007.04.008


Three large deformation rheological tests, the Kieffer dough extensibility system, the D/R dough inflation system and the 2 g mixograph test, were carried out on doughs made from a large number of winter wheat lines and cultivars grown in Poland. These lines and cultivars represented a broad spread in baking performance in order to assess their suitability as predictors of baking volume. The parameters most closely associated with baking volume were strain hardening index, bubble failure strain, and mixograph bandwidth at 10min. Simple correlations with baking volume indicate that bubble failure strain and strain hardening index give the highest correlations, whilst the use of best subsets regression, which selects the best combination of parameters, gave increased correlations with R-2 = 0.865 for dough inflation parameters, R-2 = 0. 842 for Kieffer parameters and R-2 = 0.760 for mixograph parameters. (c) 2007 Elsevier Ltd. All rights reserved.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13459
Uncontrolled Keywords:large deformation rheology, Kieffer dough extensibility, Dough, inflation system, Strain hardening, Baking performance, WHEAT-FLOUR DOUGH, MULTIVARIATE STATISTICAL-ANALYSIS, BREAD-MAKING, QUALITY, BREADMAKING PERFORMANCE, BIAXIAL EXTENSION, GLUTEN, MIXOGRAPH, BEHAVIOR, TESTS

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation