Rheological behaviour of biscuit dough in relation to water mobility

Abstract

SummaryIn this article, we were interested in the study of biscuit dough after kneading. Previous studies have shown that the dynamic properties of water and its distribution within dough influence the rheological behaviour and the machinability of dough. The viscoelastic characteristics of dough were determined with dynamic mechanical thermal analysis, whereas the water mobility in the dough was studied using low‐field nuclear magnetic resonance of the proton (1H‐NMR). The influence of water content and temperature on both elastic component and proton spin–spin relaxation time was studied. We showed that the evolution of proton relaxation time measurements T2 at a molecular scale can be correlated to the rheological behaviour of dough at a mesoscopic level.