Dynamic rheological characteristics of wheat flour–water doughs. Effect of adding NaCl, sucrose and yeast

Dynamic oscillatory rheology of a basic dough containing only wheat flour and water (control sample) were studied. Individual effects of adding sucrose (10 and 20%), NaCl (1.2 and 2.4%) or yeast (2, 4 and 8%) to the control sample were studied. Mechanical spectra at 25 °C and at 80 °C were obtained and dough behaviour during heating to 80 °C was studied. Each of the three ingredients affected the rheological behaviour at 25 °C, causing a lowering of dough consistency as can be observed through the drop in the G′ and G″ values and an increase in the starch gelatinisation temperature. At 80 °C the behaviour of the doughs prepared with sucrose or with NaCl did not differ from that of the control but the fermented doughs still presented lower viscoelastic moduli values than the control.