Effect of Mixing Time on Dynamic Rheological Properties of Wheat Flour Dough

A controlled stress rheometer was used to study the effect of mixing time on the dynamic rheological properties of wheat flour dough. Controlled stress rheometry revealed that the basic rheological changes during mixing are strongly dependent on wheat cultivar. The elastic modulus (Gʹ) and the viscous modulus (G") of weak doughs decreased as the mixing time was increased, indicating that weak flour dough becomes softer and less elastic during mixing. However, the ʹextra strongʹ and strong doughs had lower Gʹ values when undermixed, which increased to a maximum at their optimum mixing time. The values of Gʹ were significantly higher than those of G" for all cultivars during the entire process of mixing, suggesting that doughs are not ʹbroken downʹ structurally by the mixing action even at advanced stages of mixing, as is generally considered in the case for the Mixograph and the Farinograph.