Changes in rheological properties of wheat due to storage.

Background: The present study aimed to investigate changes in the fundamental rheological properties of dough prepared from wheat grains stored for 6 months at 20 °C, at ambient temperature (temperature varied with time) and at 4 °C. Stress/shear rate ramp, oscillation and creep-recovery tests were performed to assess the changes in rheological properties as a result of storage.

Results: Samples were observed to be non-Newtonian; thus, the Bingham model estimated the yield stress, which was maximum for the wheat stored under ambient conditions and minimum for wheat stored at 20 °C. The stress required to break the bonds was maximum for wheat-dough stored under ambient conditions and minimum for wheat stored at 20 °C. Wheat stored at 20 °C also had the highest maximum creep and recovery strain. The viscoelastic properties of the three wheat-dough samples were compared.

Conclusion: The results obtained in the present study show that the wheat-dough prepared under ambient conditions behaves as a rigid and stiff material. The dough prepared from wheat stored at 20 °C had the maximum elasticity. © 2017 Society of Chemical Industry.