A rheological investigation of the role of water in wheat flour doughs
- 1 March 1970
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 5 (1) , 65-76
- https://doi.org/10.1111/j.1365-2621.1970.tb01543.x
Abstract
Summary. Doughs of wheat flour, salt and water have been mixed to various levels of work input and water content. Rheological tests have shown that above a particular water content the dough system is unaffected by further addition of water. It is proposed that the water in dough is held with various degrees of strength and that the distribution of water is dependent upon the mechanical work input.Keywords
This publication has 3 references indexed in Scilit:
- An improved method of adjusting flour moisture in studies on lipid bindingInternational Journal of Food Science & Technology, 1969
- Effect of ascorbic acid on wheat glutenJournal of the Science of Food and Agriculture, 1968
- Studies on mechanical factors affecting dough development *International Journal of Food Science & Technology, 1967