Characterization of Rheological Properties of Wheat and Non-wheat Based Doughs Intended for Breadmaking

Dough samples (with and without yeast) were prepared separately from wheat, cassava and maize flours, wheat-cassava and wheatmaize flour blends at 0, 40, 50, 60 and 100% levels of wheat substitution. Each sample was tested for pasting characteristics and creep-compliance/recovery to determine their suitability for breadmaking, Amylograph pasting temperature ranged between 57.9 and 67,2°C among the samples. Peak viscosities of the doughs increased with increasing levels of wheat substitution with cassava and maize flours, while changes in the stability, set back value and consistency depended on the type and level of non-wheat flour. Creepcompliance rheological data for yeasted doughs had similar values of instantaneous elastic compliance 1.20 x 10^6/pa and shear modulus, 9.64 x 10^6/pa, showing that wheat-cassava (at 60%) and wheat-maize composites (at 40%) would yield breads comparable to wheat bread, within the limits of rheological predictions.