A review on rheological properties and measurements of dough and gluten

Citation

Abang Zaidel, Dayang Norulfairuz and Chin, Nyuk Ling and Yusof, Yus Aniza (2010) A review on rheological properties and measurements of dough and gluten. Journal of Applied Sciences, 10 (20). pp. 2478-2490. ISSN 1812-5654; ESSN: 1812-5662

Abstract

The field of rheology has seen a wider application in the food industry recently although, it is a complex concept and that most food systems possess non-ideal characteristics. Nevertheless, the rheological behavior of foods are able to be determined using various techniques and equipment. Studies on rheological properties related to dough and gluten are often challenging due to its variance in nature and high dependence on many factors. This study attempts to give a review on the various types of experimental techniques and set-up used in quantifying rheological properties of dough and gluten. The rheological properties are defined and the behaviors are described by inducing stress and strains in small and large deformation studies.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Engineering
DOI Number:	https://doi.org/10.3923/jas.2010.2478.2490
Publisher:	Asian Network for Scientific Information
Keywords:	Deformation; Dough; Food rheology; Gluten; Rheological measurement
Depositing User:	Nabilah Mustapa
Date Deposited:	06 May 2015 04:10
Last Modified:	12 Nov 2015 07:30
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3923/jas.2010.2478.2490
URI:	http://psasir.upm.edu.my/id/eprint/12841
Statistic Details:	View Download Statistic

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