Abstract
The complexity of rheological properties of wheat flour dough has prompted the present study of the viscoelasticity with synthetic flour dough, which was prepared by mixing three major components of wheat flour dough, i. e. the gluten protein, wheat starch, and water.
The results obtained can be summarized as follows:
(1) The source of the gluten protein fractionated from the commercially available wheat flours plays an important role in knowing the creep behaviour of synthetic flour Boughs of the same composition.
(2) The values of the creep parameters derived from the creep data decrease with increasing measure of shear stresses, so that the synthetic system exhibits non-linear viscoelastic behaviour.
(3) The introduction of a small amount of cystein into the system is pronouncedly effective to the softening, which may be due to the introduction of thiol-disulfide interchange reactions in the protein network.
(4) The glutenin fraction of the gluten protein is a major component in the network structure of protein in the dough system.
