Dynamic rheological properties of wheat flour dough and proteins

Abstract

Dynamic rheological testing has become a powerful and preferred approach for examining the structure and the fundamental properties of wheat flour doughs and proteins because of its characteristic and sensitive response to the structure variation of wheat flour doughs and proteins. In the present article, the dynamic rheological properties of wheat proteins and flour doughs were reviewed. Influences of various additives on the rheological properties of gluten proteins and flour doughs are illustrated and the component interactions are emphasized. Moreover, theoretical analyses concerning the relationship between rheological behavior and structure are summarized.