Comparison of Predictions of Baking Volume Using Large Deformation Rheological Properties: Dough Inflation System, Kieffer Dough Extensibility System and 2g Mixograph

摘要

Three large deformation rheological tests, the Kieffer dough extensibility system, the D/R dough inflation system and the 2g mixograph test, were carried out on doughs made from a large number (36) of Winter wheat lines and cultivars grown in Poland.These lines and culti-vars represented a broad spread in baking performance in order to assess their suitability as predictors of baking volume. Rheological test parameters were related to baking volume using multivariate statistical analysis. The rheological parameters most closely associated with baking volume were strain hardening index, bubble failure strain, and mixograph bandwidth at 10 min, giving values of R~2 = 0.865 for dough inflation parameters, R~2 = 0.842 for Kieffer parameters and R~2 = 0.760 for mixograph parameters.