Chaudhary Devi Lal University
DOUGH RHEOLOGY
Technology of Cereals & Millets
Submitted To : Dr. Sneh Punia Submitted By : Dheeraj Sharma
Department of Food Science & Technology [Link]. FST (P)
CDLU Sirsa Roll No - 17
Overview :
Rheology Objective of RM
Dough development Rheological Methods
Farinograph Mixograph Extensograph Visco-Amylograph
Dheeraj Sharma FST 17
Dough :
• It refers to a wet mass developed after mixing of wheat flour, water and other
ingredients.
• It is developed due to complex interactions among wheat constituents during mixing
operation.
• Physico-chemical properties of dough play important role in the bakery.
Dheeraj Sharma FST 17
Rheology :
• It is defined as a study of the deformation and flow of matter.
Applications :
✓Food Processing
✓Food Acceptability
✓Food Handling
Fig. A) Creep and recovery curves for ideal elastic,
ideal viscous and viscoelastic materials
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Objective of Rheological Measurements :
It tells us how dough will behave under a specific condition.
• To get quantitative description of the materials mechanical properties.
• To get information related to the molecular structure and composition of material.
• To characterise the performance during processing and for quality control.
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Dough development :
(i) beginning of mixing (ii) optimum development (iii) overmixing
Fig. B) Molecular interpretation of gluten development
✓Long glutenin chain with intermolecular covalent disulphide bond.
✓Non covalent crosslinks – Hydrogen bond and Hydrophobic interactions
✓Small glutenin subunits resulting from the breaking of disulphide bonds.
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Rheological Methods :
Empirical Method :
Methods Products Property measured
Mixers : Farinograph, Mixograph, Reomixer Dough Mixing time/torque Apparent viscosity
Extensograph Dough Extensibility
Alveograph Dough, Gluten Biaxial Extensibility
Amylograph Pastes , Suspensions Apparent Viscosity, Gelatinisation temperature
Fundamental Methods :
Methods Products Property measured
Dynamic oscillation, Concentric cylinders, Fluids, Pastes, Batters, Dynamic shear moduli, Dynamic viscosity
Parallel plates Doughs
Tube viscometers: Capillary, Pressure, Fluids, Sauces, Pastes, Viscosity, In-line viscosity
Extrusion, Pipe flow Dough
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Farinograph :
It is used to measure the resistance offered by the
dough during prolonged and gentle mixing at
constant temperature.
• Help to measure the amount of water
A ∝ Protein content of flour.
A = Arrival Time (i.e; Hydration of dough)
B = Dough development Time (i.e; Peak Time)
C = Stability
D = Departure Time
E = Mixing Tolerance Index
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Mixograph :
Defines Time & Rate of mixing. (i.e; Power required
for mixing)
Used to check the resistance behaviour of flour.
Sharp Peak = Less Stable
Broad Peak = More Stable
1. Mixing Pins H = Peak Height
I = Peak Time
2. Mixing Bowl J = Height of curve at specified time after peak
3. Kymograph K = Angle between Ascending and descending line
L = Weakening Angle
G = Area under curve
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Extensograph :
< 80cm2 80-120cm2 120-200cm2
& Above
Area α Strength of flour.
Measures the dough extensibility and resistance of extension.
Resulting load v/s extension curve called extensogram.
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Visco-Amylograph :
• Measures the change in viscosity of flour and
water suspension as temperature is reached at
uniform rate.
• Help to record the Gelatinization temperature ,
Maximum viscosity at heating , viscosity at cooling.
To measure the stability of paste during cooking hold at
950 C for 30 min
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References :
1. Khatkar.B.S.(2011) Baking Science & Technology Unit-4th Rheology and chemistry
of dough and gluten. Chapter – 1st Basic Approaches to Dough Rheology(1.1) Page
– 157 and (1.5) Page – 164 to 165.
2. Abang Zaidel.D.N , Chin.N.L , Yusof.Y.A (2010). A review on Rheological
properties and measurements of dough and gluten. Journal of Applied Sciences 10:
2478-2490.
3. Amjid.M.R , Shehzad.A , Hussain.S (2013) A Comprehensive review on wheat flour
dough rheology.
4. Khatkar.B.S.(2011) Baking Science & Technology Unit-4th Rheology and chemistry
of dough and gluten. Chapter – 4th Flour constituents, Processing Parameters and
Dough Rheology (4.3) Page – 199 to 202.
Dheeraj Sharma FST 17
THANK YOU!
“The older I got, the smarter my teachers became.”
- Ally Carter
Dheeraj Sharma FST 17
