Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality,Journal of Cereal Science

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Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality
Journal of Cereal Science ( IF 3.8 ) Pub Date : 2020-05-01 , DOI: 10.1016/j.jcs.2020.102968
Qinghua Yue , Mingfei Li , Chong Liu , Limin Li , Xueling Zheng , Ke Bian

Abstract In this study, sixteen wheat varieties for cultivation in China were examined for the flour characteristics using the farinograph, extensograph and rheofermentometer, uniaxial extensional rheology employing the extensograph and the Kieffer extensibility rig and biaxial extension by uniaxial compression of mixed dough with and without yeast, rested and fermented dough, and steamed bread quality including specific volume and texture properties. Three statistical analysis methods including Pearson correlation, principle component and stepwise multiple regression analysis were carried out to correlate dough properties with steamed bread quality. Biaxial extension viscosity was positively correlated with texture properties (hardness and chewiness) of steamed bread (r = 0.521–0.685, p

更新日期：2020-05-01

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