Request pdf on jan 1, 2004, bogdan dobraszczyk and others published dough rheology find, read and cite all the research you need on researchgate. During mixing and kneading, dough is stretched by hand or by specially designed mixing machines, while in proofing and. Basics of rheology dough structure oscillatory measurements empirical and fundamental testing 1. In this study, the solvent retention capacity and rheological properties of sugarsnap cookie dough, and cookie physical characteristics and textural properties, were analyzed. The high speed method also provides a sharper, more easily identified peak ensuring that bakers receive the quality and consistency of flour required for optimal processing and minimum downtime. Sensory properties of betifore prepared with different levels of protease enzyme were. Although dough rheology has long been investigated, there remains a significant lack of understanding. Dough refers to a wet mass developed after mixing of wheat flour, water and.
Rheology and chemistry of dough guru jambheshwar university. May 12, 2016 although, a considerable amount of information is available on wheat cookie dough rheology and quality attributes of the wheat cookie, only a few scientific articles have been published on gluten. Chin and campbell 2005 studied the relationship of aeration and rheology of dough using biaxial extension and found that dough from strong flour had higher peak pressure and further drum distance before bubble rupture. Definition of network types prediction of dough mechanical. Crust and crumb characteristics of gluten free breads. The most commonly used rheological test methods and. Finally, cookie dough was baked in a conventional oven susler, istanbul at 205c for 12 min. Rs3 or rs4 were added in dough as a replacement of flour in concentrations of 0, 5, 10 and 15%. Ingredients, too, can influence dough s rheological characteristics. Pdf improving dough rheology and cookie quality by protease. The development of wheatbased foods that are enriched with proteins is increasingly popular.
The benefits of basic rheometry in studying dough rheology d. The sheeted doughs were cut by an aluminium cutter 5 cm, diameter, so that the final dough samples were a cylinder of 5 cm diameter and 1. Rheological, baking, and sensory properties of composite. Dough stickiness was determined by the schwarzlaffshepherd dough stripping method. In hard biscuit dough, in addition to wheat flour, the main components are fat, sugar, and water. Extensional flow behaviour of natural fibrefilled dough. This means that yeast sweet dough should have different physical properties. Lubricated squeezing flow techniques were used to evaluate the rheological characteristics of pie crust dough prepared from transfat free shortening and commercial shortening. In this study, the effect of encapsulated sour cherry pomace extract on the physical characteristics of the cookie dough colour, textural and rheological properties was investigated. Cookie and cracker manufacturing lends itself to extensive mechanization, and it is now entering on an era of increasing automation.
Submitted to the department of mechanical engineering in partial fulfillment of the requirements for the degree of master of science in mechanical engineering at the massachusetts institute of technology feb 2006. Jon m faubion this is a reference text on dough rheology and baked product texture. Rheology, fatty acid profile and storage characteristics of. The cookie dough was sheeted to 10 mm thickness and cut into circular shape using 5 cm diameter cutter. Although mechanization has made it possible to reduce labor costs and to eliminate many tedious and repetitive jobs, it has also created a great demand for better understanding of factors that affect the cookiecracker manufacturing process manley, 1983. Extensional rheology, filament stretching, strainhardening, damping function, gel equation 1 introduction breadmaking is a process in which large extensional deformation of the dough feature prominently. In either case, you would determine that the water has a lower viscosity it deforms quickly with only a small force, and the cookie dough has a higher viscosity it deforms slowly with the same amount of force or requires a greater force to deform at the same rate as water. Dough rheology and baked product texture ebook, 1989. This research purpose was to evaluate the effect of trans fat free shortening and temperature on the rheological characteristics of pie crust dough and quality of pie crust. Pdf effect of flour type and dough rheological properties on cookie. Although mechanization has made it possible to reduce labor costs and to eliminate many tedious and repetitive jobs, it has also created a great demand for better understanding of factors that affect the cookie cracker manufacturing process manley, 1983.
Pdf protease enzyme was added to wheat flour at different levels. Starch, the most abundant component of wheat flour, has a significant influence on sugarsnap cookie quality, but the underlying mechanisms are not well understood. Rheological properties of gluten free dough systems a thesis submitted to the faculty of purdue university by aurea stephany tandazo in partial fulfillment of the requirements for the degree of master of science in agricultural and biological engineering december 20 purdue university west lafayette, indiana. Rheological properties of dough are very important in bread baking quality. Physicochemical characteristics of cookies prepared with tomato pomace powder. The cookies were thoroughly cooled and packed in metallised polyester pouches. Cookie dough recipe on 100 g flour basis contained 30% sugar, 40% shortening, 1. In order to reduce dough stress and to prevent disruption of dough. Each cookie dough pieces was shaped using a circular cookie cutter inside diameter 7 cm. The cookie dough was placed on a disk 5 cm, diameter, and a plunger 5 cm, diameter attached to an instron load cell of 100 kg compressed the dough 9 mm at a crosshead speed of 50 mmmin. Baked cookies were removed from the oven and their dimensions were measured after cooling for 30 min. The benefits of basic rheometry in studying dough rheology. Foamability and foam stability mechanisms of instant coffee foam were elucidated by varying the total solid content 1040% ww, gas flow rate 0.
An obstacle in performing rheological measurements on gluten is of course to prepare the gluten from dough. Download citation cookie dough rheology cookies and biscuits are products made from soft flours. A comparative study of partial replacement of wheat flour. The new aacci 5470 method high speed mixing rheology of wheat flour using the doughlab reduces test time of flour from 20 to 10 minutes. By closing this message, you are consenting to our use of cookies. Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products.
Ultracentrifugation has been used as a tool for separating dough into different phases and dough can be described as a. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. In order to prepare the cookie dough, sugar, salt, ammonium bicarbonate, sodium bicarbonate and skimmed milk powder were mixed with a mixer kitchen aid, 5k45ss, elkgrove. Rheological and textural properties of short cookie. Jago used the same viscometer for experiments which, in todays. Rheological and textural properties of short cookie dough. The task is embedded in a 45 week unit on interpreting and linking representations, modeling situations, solving nonroutine problems and justifying arguments of multiplication and division. Application of rheology in the cookie and cracker industry. Ingredients, too, can influence doughs rheological characteristics. Rheology is the study of how liquid, solid or semisolid materials deform or flow, when a force or stress is applied to them. The weight of six cookie doughs and cookie sheet was recorded. Dough rheology and physical testing of dough springerlink. Unit overview this packet contains a curriculumembedded ccls aligned task and instructional supports. Effects of amylose and amylopectin fine structure on sugarsnap cookie dough rheology and cookie quality.
An introduction aeration and rheology interact throughout the breadmaking process to create the distinctive and appealing structure of bread. Each dough sample was placed on a titanium parallelserrated plate geometry pp60 ti 60 mm diameter, 3 mm gap and covered with. The addition of go did not significantly p flour type and dough rheology on cookie development during baking was investigated using seven different soft winter wheat cultivars. Dough samples were prepared by sheeting seven portions of dough, with a rolling pin and gauge strips of 1. Dough rheology is studied because it is related to breadmaking and quality of final product. Biscuits which are rich in sugar are characterized by a highly cohesive structure and a crisp texture. Although mechanization has made it possible to reduce labor costs. Author links open overlay panel zhongwei zhang a b e xiangyun fan c xiaoyan yang a cheng li d robert g. Pdf rheometric measurement of dough rheological characteristics. Pdf improving dough rheology and cookie quality by. Cookie dough sample was prepared by cutting the dough using an aluminium cookie cutter 6 cm diameter and scrap dough was lifted and discarded. Wheat samples from 19951996 were also analyzed for protein, ash, and moisture content, alkaline water retention capacity awrc, cookie diameter, tensile stress and strain, and by c nuclear magnetic resonance cnmr spectroscopy techniques. The book covers the fundamental principles of rheology and its practical application in the processing of cereals in specific.
Effect of 1b1r chromosomal translocation on dough rheology. The incorporation of whey protein wp diluted the concentration of gluten, leading to an increase in dough. Dough density was calculated as the weight of a dough piece divided by the nominal dough piece volume 1. Effect of fat types on the structural and properties of dough. This unit is designed to explain the following concepts of dough rheology. Low content of protein 8 to 10% in the grain, low water. This suggests that strong flour dough has stronger gluten network and needed higher pressure to break them. A comparison of the rheological properties of wheat. Rheological changes of dough and bread quality prepared from a. Rheological properties of gluten free dough systems. Rheological and textural properties of short cookie dough made. The rheological properties of betifore dough were evaluated by mixolab, alveograph and farinograph. Effect of principal ingredients on rheological behaviour of biscuit.
The first test was carried out 90 min after mixing ended, and the average of seven dough sample data was recorded. Protease enzyme was added to wheat flour at different levels. Effects of amylose and amylopectin fine structure on sugar. The influence of two types of resistant starch, type 3 rs3 and type 4 rs4, on the rheological and textural properties of short cookie dough was studied. Dough rheology and baked product texture book, 1990.
Jago used the same viscometer for experiments which, in todays rheology terms, could be described as structural relaxation tests. Tests with this instrument were arranged so that, in doing the work of forcing the dough through the aperture, both the stiffness and tenacity of the dough were called into play as resisting agents. Pdf effect of four different fat types on the rheology of the cookie dough and subsequently their effect on the quality of cookies were studied. Two types of rheological methods are used to assess rheological properties of doughs and batters, these are. Dec 16, 2015 flour constituents interactions and their influence on dough rheology and quality of semi. Extensional rheology of bread dough by shen kuan ng ba, engineering 2001 meng, engineering 2001 university of cambridge, u. The cookies were prepared by modifying method of aacc method no. Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking. Pdf effect of fattype on cookie dough and cookie quality. Addition of fat softens the dough and decreases the viscosity. Sugar must affect yeast sweet dough in a similar manner as it did in cookie doughs.
Dough structure, dough rheology, and baking quality. Short doughs, shortdough biscuits, rheology, fracture, glassy state, fat. Dough rheology directly affects the baking performance of flours, and rheological analyses have been made in order to optimize dough formulation. Sugar causes a softening of the dough, fall in viscosity and a great reduction in relaxation time, with increase in length, and reduction of the thickness and weight of the biscuit. Its effect on dough rheology, microstructure, and bread making quality. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit. Dough rheology rheological behaviour of the fresh cookie dough was evaluated using a rheometer haake rheostress 1, thermo fisher scienti.