Abstract
AbstractControlled stress rheometry was used to investigate the effects of starch and gluten fractions on the non‐linearity of wheat flour dough. Flour–water dough showed non‐linear viscoelastic behaviour over all stress values in a cyclic stress sweep. The amplitude‐dependent behaviour of the starch and amplitude‐independent nature of the gluten revealed that starch is responsible for the non‐linearity of the flour–water dough system. Adding starch to gluten caused a substantial narrowing of its linear viscoelastic range.© 2002 Society of Chemical Industry
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.