SORPTION ISOTHERMS OF FLOUR AND FLOW BEHAVIOR OF DOUGH AS INFLUENCED BY FLOUR COMPACTION

The influence of compaction of flour on its sorption isotherm and on t he flow characteristics of a flour-water dough was investigated. The c ompacted flour equilibrated at nearly the same water activity (a(w)) a s the non-compacted flour in the whole range of the sorption isotherm. The flow parameters, namely the flow behaviour index and the consiste ncy coefficient, were determined for the dough prepared using the non- compacted and compacted flour. The dough prepared using the compacted four had a higher flow behaviour index and a lower consistency coeffic ient than that prepared using the non-compacted flour.