Dough Rheology and Baked Product Texture

1. Front Matter

   Pages i-xii

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2. Fundamental Aspects of Dough Rheology

   • Juan A. Menjivar

   Pages 1-28

3. The Viscoelastic Properties of Wheat Flour Doughs

   • J. M. Faubion, R. Carl Hoseney

   Pages 29-66

4. Rheological Properties of Cereal Proteins

   • Ann-Charlotte Eliasson

   Pages 67-110

5. Rheological Properties of Cereal Carbohydrates

   • Jean-Louis Doublier

   Pages 111-155

6. Influences of the Glassy and Rubbery States on the Thermal, Mechanical, and Structural Properties of Doughs and Baked Products

   • Harry Levine, Louise Slade

   Pages 157-330

7. Basic Principles of Food Texture Measurement

   • Malcolm C. Bourne

   Pages 331-341

8. Application of Rheology in the Bread Industry

   • Ronald Spies

   Pages 343-361

9. Application of Rheology in the Cookie and Cracker Industry

   • Hamed Faridi

   Pages 363-384

10. Application of Rheology in the Pasta Industry

    • David H. Hahn

    Pages 385-404

11. Application of Rheology in the Breakfast Cereal Industry

    • Jimbay Loh, Wesley Mannell

    Pages 405-420

12. Influence of Extrusion Processing on In-Line Rheological Behavior, Structure, and Function of Wheat Starch

    • Bernhard van Lengerich

    Pages 421-471

13. Rheology in Process Engineering

    • Rudolph Leschke

    Pages 473-495

14. Interrelationships of Rheology, Kinetics, and Transport Phenomena in Food Processing

    • Robert Y. Ofoli

    Pages 497-512

15. Rheological and Engineering Aspects of the Sheeting and Laminating of Doughs

    • Leon Levine, Bruce A. Drew

    Pages 513-555

16. Practical Texture Measurements of Cereal Foods

    • Malcolm C. Bourne

    Pages 557-571

17. Texture Evaluation of Baked Products Using Descriptive Sensory Analysis

    • Laura M. Hansen, Carole S. Setser

    Pages 573-596

18. Back Matter

    Pages 597-605

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Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.

• cereals
• food processing
• process engineering
• processing
• rheology
• transport

• RMS Technology Center, Nabisco Brands Incorporated, East Hanover, USA

  Hamed Faridi

• Department of Grain Science and Industry, Shellenberger Hall, Kansas State University, Manhattan, USA

  Jon M. Faubion

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