Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations

Abstract

The viscoelastic behavior of wheat flour dough has been characterized using constitutive models of varying degrees of complexity. Modeling characterizations of the viscoelasticity of dough have not always demonstrated the general applicability of their models to a wide range of dough strengths and formulations. Therefore, the objective of this study was to use two extrema in viscoelastic rheological models (i.e., a power-law gel and the four-element Burgers models) to characterize the linear and non-linear shear behavior of wheat flour doughs. A wide range of breadmaking strength and formulations were employed, particularly those with varying salt content (to ascertain model applicability to strategies to reduce sodium in bread). The power-law gel model fitted all the experimental data well for oscillatory rheometry and creep-recovery tests. The power-law gel model was better at describing the linear viscoelasticity of wheat flour dough compared to the Burgers model, but was poorer at characterization of the recovery phase. Gel strength parameters derived from power-law gel models are recommended for defining the effects of changes in wheat cultivar, water and salt content on both the linear and non-linear viscoelasticity of dough rheology.