rheology

1. RHEOLOGY OF
DOUGH
BY: SWETA PANDEY
B.VOC. (FOOD PROCESSING
AND TECHNOLOGY)
SEM-5th

2. Introduction
• Importance of dough rheology is well recognized
in predicting and controlling the quality of baked
products. Variation in the elastic and viscous
behaviour of different wheat flour dough is
considered as key quality factors in bakery
applications. There are various equipment like
farinograph,extensograph and mixograph that
the mechanical properties of wheat flour dough
play important role in handling properties of
dough during processing and in the quality
attribute of finish products.

3. contents
• Rheology
• Rheological behaviour and development of dough and
gluten
• Rheological measurements of dough
• Farinograph
• Mixograph
• Alveograph
• Amylograph
• Brookefield viscometer
• Conclusion

4. Rheology
• Rheo-to flow
• Logos-science
• Ology-the study
• Is the study of the flow of materials that behave
in an interesting or unusual manner.
• A fluid is a substance that deforms continuously
under the action of a shearing force.

5. Rheological behavior and development
of dough and glutin

6. Rheological measurements of dough
• Rheometer: The rheometer is frequently used
in determining the viscoelastic properties 0f
dough.

7. Farinograph
• so that the resistance of the dough to aHow:
Utilizes a high speed mixer that is designed
constant mechanical shear is measured. This
measurement is transferred to an oscillating
dynamometer and recorded on paper in the
form of graph.

9. Principle
• Fill your flour/water suspension into the heated
measuring mixer where it is subjected to a
defined mechanical stress by the rotating mixer
blades which are driven by a motor, carried in a
pendulum bearing.
• The resistance of dough against the blades, which
depends on the viscosity of the dough causes an
opposite deflection of the motor housing. This
deflection is measured as torque and recorded
and plotted on-line as a function of time in a clear
color diagram.

10. Farinograph
• Arrival Time
• The time required for
the curve to reach the
500 BU line after the
mixer has started and
the water has been
added.

11. Testing of gluten flour
Weak gluten flour Strong gluten flour

12. Mixograph
• The mixograph test quickly analyzes small
quantities of flour for dough gluten strength
wheat breeders uses mixograph results to screen
early generation lines for dough gluten strength .
Flour water absorption measured by the
mixograph often serves as bake absorption in
bread baking tests.
• The mixograph test measure and records the
resistence of it dough to mixing with pins.

13. Mixograph
• Graph
• Equipment

14. Alveograph
• the alveograph test provide
results that are common
specification used by flour millers
and processer to insure a more
consistent process and pdt.
• The alveograph is well suited for
measuring the dough
characterstics of weak gluten
flour with low P value (strength of
gluten) and long L value
(extensibility ) is preffered for
cake for other confectionary pdt.
W value is area under the curve

16. Amylograph
• A recording viscometer
that is used to determine
the effect of alpha
amylase on the viscosity
of flour slurry as a
function of temperature
• Provide very useful
information about starch
cooking characterstics
• It direct measure of
texture

18. Brookefield viscometer
 Measures the thickness or viscosities of
dispersion, such as flour slurries
 A measure of liquid texture.

19. Conclusion
Rheology is most unique form the point of
material science as they have complex
behaviour .Rheological studies are conduct to
determine this properties using various
suitable testing method and equipment .the
correlation studies on rheological properties
of dough and gluten with the baking
performance of the end product.