Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking
- Gómez, Analía Verónica
- Ferrero, Cristina
- Calvelo, Alfredo
- Añon, Maria Cristina
- Puppo, Maria Cecilia
DOIAbstract
The effect of mixing time on two Argentinean commercial flours (FI and FII) was studied. Both flours showed a similar electrophoresis profile but different content of free sulfhydryls. Rheology of dough obtained from flours (DI and DII) revealed that DI presented a more elastic matrix. FI requiredmore than 8 min for an optimum development of gluten, while DII was already fully developed (development time: 7.3 min). Up to 16 min of mixing, DI matrix maintained the sheet like structure while DII showed a more filamentous one, characteristic of a weak and over kneaded dough. This weakness of gluten network obtained from FII was accompanied by a depolymerization process.Fil: Gómez, Analía Verónica. Provincia de Buenos Aires. Gobernación. Comisi...
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