Relaxation Behavior and the Application of Integral Constitutive Equations to Wheat Dough

The small amplitude rheological properties of doughs of different compositions were measured using a dynamic rheometer. In the first study, the effect of water, flour, and added gluten on the dynamic properties was investigated. Frequency sweep was carried out in the range of 0. 1 to 100 s−1 at an applied strain of 0. 1%. Storage (G') and loss (G”) moduli for each composition were recorded. The storage modulus versus frequency plots were a series of parallel curves indicating that the moisture‐to‐flour ratio was the most important parameter. The loss modulus versus frequency plot showed a falling‐off after a frequency of 40 s−1. A plot of tan δ versus frequency indicated a more elastic dough at shorter time