Visco-elastic Behavior of Air classified Wheat Flour Dough

Abstract

In order to develop a technique to extend a use of wheat flour by changing its protein content, visco-elastic behavior of air-classified wheat-flour dough was studied. Soft wheat flours containing 30% and 10% of domestic wheat flour were air-classified. Ten kinds of dough containing 5.4-10.1% and 8.1-25.3% of protein were prepared to measure viscoelasticity (V. E). Elasticity increased and viscosity decreased according to the increase of oscillation. V. E. also increased according to the increase of the protein content in the high protein range. Effect of glycolipid and the ratio of gliadin to glutenin were investigated to know the reason why V. E. of the air classified flour dough was not proportional to the protein content in the low protein range. V. E. of the air-classified flour dough was always higher than that of a gluten fortified flour dough of the same protein content.