Short- and Long-Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development

During dough development, a number of different changes occur on different time and length scales. We present here a simplified physical model able to explain the main rheological changes occurring during this process. It is based on the view of dough as a continuous gluten polymer matrix, into which starch granules are embedded as filler particles. The overall viscoelastic properties of this system are governed not only by those of its matrix, but also by the interplay of its components' interactions, each dominating at different length scales. They can be separated by performing rheological measurements at different deformation levels. Their relative importance can also be probed via the use of starch/gluten model systems in which the volume fraction of filler is varied. Dynamic oscillatory measurements in the linear and nonlinear viscoelastic range were performed on model dough as well as on natural wheat flour dough at different stages of development. Practical Applications Understanding the role of the different components in wheat dough concerning their influence on the rheological properties of the dough is crucial for the development of any new product. For example, in view of the search for new formulations of gluten free products, not only the properties of gluten itself, but also its interactions with the other components, especially starch, have to be taken into account.