Large deformation properties of short doughs: Effect of sucrose in relation to mixing time
article
Large deformation rheological properties of short doughs of various composition prepared under various mixing times were determined in uniaxial compression. Sucrose-syrup doughs exhibited prominent yielding and flow behaviour. Their apparent biaxial extensional viscosity decreased with increasing sucrose content. The stress-strain curves for the sugar-free doughs indicated a stronger elastic contribution to deformation than did those for the sucrose-syrup doughs. The deformability of the former doughs increased with increasing water content. Regardless of dough type, mixing time had a pronounced effect on dough consistency. In addition, it drastically changed the shape of the stress-strain curve for a sugar-free dough. These results are discussed in terms of the structure of short doughs. It is concluded that sucrose delays, if not inhibits, gluten development and promotes formation of a non-fat continuous phase, whereas mixing promotes formation of a continuous fat phase. © 1999 Academic Press.
TNO Identifier
234864
ISSN
07335210
Source
Journal of Cereal Science, 29(1), pp. 43-48.
Pages
43-48
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