On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. I. Experiments
-
Milan J. Patel
and
Sumana Chakrabarti-Bell
Abstract
The Brabender Extensigraph is commonly used to measure dough strength by stretching a strand of dough until it tears. Data for extension and force are used to rate flours for strength, baking and processing qualities of doughs. The present study was carried out to examine how dough strength relates to dough sheetability. The latter was measured using an instrumented dough sheeter which provided data for dough thickness and roll-closing forces as a pad of dough was sheeted by passing back and forth through a set of rollers with reducing roll-gaps. Doughs were tested fresh and after 45 min of resting for a range of flours. The correlations between dough strength and dough sheetability were poor at all times. The roll forces were affected by dough thickness at each pass indicating dough elasticity affected dough stretchability. Doughs were found to become more elastic following resting.
Acknowledgements
We would like to thank Mr. Vince Peterson (United States Wheat Association) for providing the North American flours, the management of the analytical laboratory at the Department of Agriculture and Food Western Australia (DAFWA) for support in analytical testing, and Mr. Wayne Hawkins (DAFWA) and Ms. Jenny (Hoi Ying) Ng (CSIRO) for superior technical assistance during this work. A portion of this work was carried out with funding received from the Grain Research Development Corporation, contract CUR00013.
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Supplemental Material
The online version of this article (DOI: 10.1515/ijfe-2015-0087) offers supplementary material, available to authorized users.
©2016 by De Gruyter
Articles in the same Issue
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Articles in the same Issue
- Frontmatter
- Research Articles
- Kinetic Study of Adsorption of Pigments and Oxidation Products in the Bleaching of Rice Bran Oil
- On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. I. Experiments
- On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. II. Simulations
- Increasing Protease Activities and Antioxidant Properties of Koji for Soy Sauce Brewing by Adding a Medicinal Herb Rhodiola rosea
- Preparing Allicin Nanocapsules and Determining the Factors Controlling Their Particle Size through Artificial Intelligence
- Dehydration of Kiwifruit (Actinidia deliciosa) Slices Using Heat Pipe Combined with Impingement Technology
- Influence of Black Mulberry Juice Addition and Spray Drying Conditions on Some Physical Properties of Ice Cream Powder
- Experimental and Numerical Analysis for Prediction of Mechanical Properties of Eggshell
- Temperature-Oriented Pyrolysis on the Decomposition Characteristics of Chlorella pyrenoidosa
- Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage
