Rheological properties of sheeted wheat flour dough measured with large deformations

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Abstract
Large deformation rheological properties of a bread dough sheet were compared with baking quality of dough from the same sheet. Both rheological test and baking test could differentiate between dough made from a strong and a weak flour. Apparent viscosity at large deformation appeared to be the best predictor of the minimum sheeting requirement to obtain high loaf volume. This is similar to Mechanical Dough Development (MDD) mixing of dough where the mixing curve (apparent viscosity) is used to determine mixing requirement. Baking tests showed that loaf quality (volume and crumb texture) for bread made with sheeting was different from bread made with MDD mixing, particularly when dough was developed beyond the minimum sheeting requirement. These differences indicate that dough development (or over‐development) by sheeting may occur through a different mechanism than by MDD mixing.