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Cited by 28Polysaccharides Composition and ApplicationsFood composition and propertiesRheology and Fluid Dynamics Studies

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Wheat dough imitating artificial dough system based on hydrocolloids and glass beads

Brandner, Silvia, Becker, Thomas, Jekle, Mario·2018·Journal of Food Engineering
DOI 10.1016/j.jfoodeng.2017.12.014
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Abstract

Viscoelastic wheat dough properties are a function of processing time, raw material fluctuations, (baking-) process conditions and enzyme/yeast activity. Consequently, varying dough properties complicate analysing mechanisms of structure determining reactions. Therefore, the replacement of wheat dough by an artificial dough system offers a simplified and standardized system, allowing better analysis of mechanistic interdependences in dough systems. To imitate wheat dough, natural and synthetic hydrocolloids were combined with filler particles. These systems were analysed in terms of their ability to mimic wheat dough by using fundamental rheological tests. In total, 106 artificial dough systems were tested and their functional properties compared to that of wheat dough. Particularly, a blend of HPC and PVP showed consistent viscoelastic properties. The slope of the storage module is identical for the artificial system (n' = 0.21 ± 0.01) and wheat dough (n' = 0.21 ± 0.02). Finally, a dough imitating artificial polymer system was developed. It offers the advantages of simplification due to a limitation to the essential network elements and standardization, based on avoided enzyme activity and constant material properties.

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Metadata

Authors
Brandner, S., Becker, T., & Jekle, M.
Affiliations
Technical University of Munich (DE)
Corresponding author
Jekle, Mario
ORCID
Venue
Journal of Food Engineering
Publisher
Elsevier BV
Published
2018-04
Volume
223
Pages
144-151
ISSN
0260-8774 (ISSN-L)
DOI
10.1016/j.jfoodeng.2017.12.014
OpenAlex
W2779434119
Cited by
28
References
0
Citations by year
2026: 2 · 2025: 6 · 2024: 2 · 2023: 4 · 2022: 2 · 2021: 4 · 2020: 1 · 2019: 7
FWCI
2.46
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Journal of Food Engineering (publishedVersion)
  • mediaTUM – the media and publications repository of the Technical University Munich (Technical University Munich) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Physical Sciences › Chemical Engineering › Fluid Flow and Transfer Processes › Rheology and Fluid Dynamics Studies
Keywords
wheat dough, hydrocolloids, glass beads, filler particles, viscoelasticity, rheology, hydroxypropyl cellulose, polyvinylpyrrolidone, dough structure, storage modulus, dough improvers

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CoChat. (2026). Citation check: Wheat dough imitating artificial dough system based on hydrocolloids and glass beads. https://app.cochat.ai/papers/10.1016/j.jfoodeng.2017.12.014
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Brandner, S., Becker, T., & Jekle, M. (2018). Wheat dough imitating artificial dough system based on hydrocolloids and glass beads. Journal of Food Engineering. https://doi.org/10.1016/j.jfoodeng.2017.12.014