Flour+Dough

by: Fatihah
 * Rheological properties of flour dough.. **

Hello to all reader...I have something to share about rheology. It's about rheological properties of synthetic flour doughs. Besides the examples that Prof Karim had told us in the previous class, this is one of the application of rheology..Actually wheat flour is one of the universal source for providing a variety of the world's staple food. Therefore, studies on wheat flour including dough rheology are projects which attract worldwide attention in the field of food science and technology. (Bloksma, 1971, Muller, 1973)

The rheological complexity of wheat flour dough prompted this attempt to examine the stress relaxation behaviour of a series of simplified dough models so as to obtain fundamental information about the functional properties of dough components from rheological aspect. It's denoted synthetic flour dough were obtained by mixing major component of wheat flour such as gluten protein and wheat starch granule with water, so that we could control precisely the compositions of all the model systems prepared.

I think that's all for this time because I am not really understand about that because Prof does not touch about stress yet...i hope when we all already got full explanation about stress so, we can understand this application well..thank you for reading..=)