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The time-dependent rheology of fermenting wheat flour dough: effects of salt and sugar

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Abstract

The in situ study of the linear viscoelastic behaviour of complex biological materials with changing volume, such as fermenting dough, poses great challenges to the rheologist. The aim of this study is to develop a new methodology involving a parallel-plate setup with an adjustable gap, to enable time-tracking of the dynamic moduli and density of fermenting dough. Frequency sweep snapshots at specific points in time were obtained in multiwave mode to reduce measurement times, and overfilling effects were taken into account by establishing a calibration curve with unfermented dough. The new test protocol allowed to distinguish the rheological impact of the CO2 gas from that of the other metabolites produced during fermentation. A further validation of the test protocol was achieved by studying the impact of sugar and salt on the fermentation kinetics, for which the results of the oscillatory tests were combined with gas production data obtained with a rheofermentometer.

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Acknowledgments

Nore Struyf and Mohammad Naser Rezaei are gratefully acknowledged for determining the flour characteristics (protein content, moisture content, optimal mixing time and water absorption).

Funding

MM is indebted to the Research Foundation - Flanders (FWO) for a doctoral fellowship at KU Leuven. The authors would also like to express their gratitude to the Research Fund KU Leuven (IDO/12/011) for financial support.

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Authors and Affiliations

  1. Soft Matter, Rheology and Technology, Department of Chemical Engineering, KU Leuven, Celestijnenlaan 200F, Box 2424, BE 3001, Leuven, Belgium

    Mathieu Meerts, Dries Vaes, Stefaan Botteldoorn, Ruth Cardinaels & Paula Moldenaers

  2. Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, Box 2463, BE 3001, Leuven, Belgium

    Christophe M. Courtin

  3. Polymer Technology, Department of Mechanical Engineering, TU Eindhoven, Box 513, 5600 MB, Eindhoven, The Netherlands

    Ruth Cardinaels

Authors
  1. Mathieu Meerts
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  2. Dries Vaes
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  3. Stefaan Botteldoorn
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  4. Christophe M. Courtin
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  5. Ruth Cardinaels
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  6. Paula Moldenaers
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Correspondence to Paula Moldenaers.

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Meerts, M., Vaes, D., Botteldoorn, S. et al. The time-dependent rheology of fermenting wheat flour dough: effects of salt and sugar. Rheol Acta 57, 813–827 (2018). https://doi.org/10.1007/s00397-018-1113-9

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  • DOI: https://doi.org/10.1007/s00397-018-1113-9

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