The time-dependent rheology of fermenting wheat flour dough
| Autor: | Mathieu Meerts, Paula Moldenaers, Stefaan Botteldoorn, Christophe M. Courtin, Ruth Cardinaels, Dries Vaes |
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| Přispěvatelé: | Processing and Performance |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Materials science Calibration curve Wheat flour food and beverages Dough rheology Rheofermentometer 04 agricultural and veterinary sciences Condensed Matter Physics 040401 food science Viscoelasticity Sweep frequency response analysis 03 medical and health sciences 0404 agricultural biotechnology Volume (thermodynamics) Rheology General Materials Science Fermentation Fermenting dough Multiwave frequency sweeps Sugar Biological system |
| Zdroj: | Rheologica Acta, 57(12), 813-827. Springer |
| ISSN: | 0035-4511 |
| Popis: | © 2018, Springer-Verlag GmbH Germany, part of Springer Nature. The in situ study of the linear viscoelastic behaviour of complex biological materials with changing volume, such as fermenting dough, poses great challenges to the rheologist. The aim of this study is to develop a new methodology involving a parallel-plate setup with an adjustable gap, to enable time-tracking of the dynamic moduli and density of fermenting dough. Frequency sweep snapshots at specific points in time were obtained in multiwave mode to reduce measurement times, and overfilling effects were taken into account by establishing a calibration curve with unfermented dough. The new test protocol allowed to distinguish the rheological impact of the CO2 gas from that of the other metabolites produced during fermentation. A further validation of the test protocol was achieved by studying the impact of sugar and salt on the fermentation kinetics, for which the results of the oscillatory tests were combined with gas production data obtained with a rheofermentometer. ispartof: RHEOLOGICA ACTA vol:57 issue:12 pages:813-827 status: published |
| Databáze: | OpenAIRE |
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