Wheat flour starch granule‐size distribution and rheological properties of dough. Part 2. Extensographic measurements

To examine the interdependence of granulometric composition of wheat flour starch and rheological properties of dough, the content of starch fractions, i.e. the granulometrical and statistical parameters of granule‐size distribution determined in previous work (Nahrung 39 (1995) 106), were correlated with extensograms evaluated after AACC and ICC criteria as well as after recently proposed criteria by Balint et al. (Nahrung 35 (1991) 721). Data show that smaller granules (6.5–19.5 μm in diameter) significantly increase the extensibility of dough (r – 0.600, P < 0.05) and decrease resistance to extension (r = 0.756, P < 0.005) as well as the ratio between resistance and extensibility (r = 0.855, P < 0.005), respectively. Granules > 27.5 μm increase resistance to extension (0.1 > P > 0.005). Significant correlation between parameters of extensograms and different statistical, i.e. granulometrical parameters of granule‐size distribution suggests the possibility that granule‐size distribution can influence the visco‐elastic properties of dough (elastic deformation in particular) under the conditions of extensographic measurements, as well.