Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties

摘要

The effects of high molecular weight-glutenin subunits on creep and recovery viscoelasticity of fully developed dough were investigated. The components of a Kelvin-Voigt model were used to evaluate viscoelasticity contributions and correlations. Elastic moduli of wheat dough G, and G_2 of specific glutenins correlated with quality indicators while shear modulus G_0 seem to contribute in a lower extent. Glu-D1 5 + 10 showed higher elasticity in G_0, G_1 and G_2 compared to Glu-D1 2 + 12. Glu-Bl 17 + 18 presented higher elasticity for G_0, G_1 and G_2 compared to 7 + 8 and 7 + 9. Viscosity η_0 showed higher correlation than viscosity (η_1, and η_2) indicating that the two factors were important in explaining swelling capacity of proteins η_2 and viscosity of non-gluten components η_0 in dough. Viscosities η_0. η_1 and η_2 were higher in 5 + 10 and 17 + 18 compared to the other compositions. Viscosity η_1 seems to play minor role. Protein and wet gluten were significantly correlated indicating that dough viscoelasticity is related to glutenin composition.