Rheological Studies of Wheat Flour Dough

Part I. Measurement of Dynamic Visco-elasticity

Abstract

Dynamic rigidity G', dynamic viscosity η' and the relaxation spectrum L(t) of dough under periodic shear stress have been obtained. At first, G' and η' decreased rapidly with rest time, but maintained a constant value after 60 minutes. Values of both G' and η' decreased, and L(t) became flat with the decrease in water absorption and with the temperature. G' increased slightly with the increase in salt content, but η' decreased in a low frequency range.