K. Wehrle et al., EFFECTS OF LACTIC-ACID, ACETIC-ACID, AND TABLE SALT ON FUNDAMENTAL RHEOLOGICAL PROPERTIES OF WHEAT DOUGH, Cereal chemistry, 74(6), 1997, pp. 739-744
The effects of the main metabolites, lactic and acetic acids, from the
sourdough process on wheat doughs were tested with a dynamic sinusoid
al oscillation test. Tests were done with a controlled stress rheomete
r. Dough treatment included four mixing times and four rest times befo
re measurement. Phase angle, complex modulus, and viscosity were measu
red for all doughs at selected rest and mixing times, at frequencies r
anging from 0.01-10 Hz. Results for all combinations of mixing and res
t times were compared at 10 Hz. Effects of mixing time were most visib
le immediately after mixing and disappeared partially during rest time
. Doughs that contained acid but no salt showed the dearest characteri
stics of over-mixing, expressed by an increase in phase angle and decr
ease in complex modulus.