EFFECTS OF LACTIC-ACID, ACETIC-ACID, AND TABLE SALT ON FUNDAMENTAL RHEOLOGICAL PROPERTIES OF WHEAT DOUGH

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.