合成パン生地の応力緩和

抄録

Stress relaxation behaviours of synthetic flour doughs, prepared by mixing the major components of wheat flour such as gluten protein and wheat starch granule with water, have been measured to obtain informations on the factors affecting the rheological properties of wheat flour dough.
A slow relaxation phenomenon appears in the synthetic systems under a constant normal strain, and this is not very much influenced by addition of reducing glutathione which may induce an interchange reaction between thiol groups and disulfide bonds in the gluten protein. The presence of wheat starch granule plays an important role not only in cementation of dough but also in exhibition of non-linear viscoelastic behaviour. The results obtained are considered to arise from the formation of a weak scaffolding structure of starch granules in the dough system.