Dynamic rheological properties of wheat starch gluten doughs

Flour-water doughs made from strong and weak flours were tested using a dyn amic rheometer with cone-and-plate geometry. Flour was fractionated to dete rmine what component or components were responsible for the dynamic rheolog ical properties (elastic modulus [G'], viscous modulus [G"], and tan delta [G'/G"]) values. Doughs made from strong flour had lower tan delta values t han medium or weak flours. The isolated starch or gluten fraction was combi ned with vital wheat gluten or commercial wheat starch. Only Larned starch gave doughs that were significantly different in dynamic rheological proper ties from dough made with other starches. The gluten isolated from strong f lours gave doughs that were significantly different from doughs made with g luten isolated from weak flours. Reconstituted flours containing starch, gl uten, and various amounts of lyophilized water-solubles were tested. Additi on of water solubles decreased the elastic modulus and dramatically shorten ed optimum mixing time of the reconstituted flour.