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Demixing in Wheat Doughs—Its Influence on Dough and Gluten Rheology

¹Deutsche Forschungsanstalt für Lebensmittelchemie, German Research Centre for Food Chemistry, Lichtenbergstrasse 4, D-85748 Garching, Germany. Corresponding author. E-mail: rolf.kieffer@lrz.tum.de ²Institut für Organische Chemie und Biochemie, TU München, Lichtenbergstrasse 4, D-85748 Garching, Germany.

Reshaping of relaxed wheat doughs leads to an increase in firmness that significantly changes the results of rheological measurements involving large uniaxial deformations of the dough, whereas the gluten properties remain unaffected. Microscopic investigations reveal that directly after kneading, starch and gluten are thoroughly mixed. However, the shaping procedure of a relaxed dough or shear-flow during rheological measurements cause a separation of gluten and starch. The dilatant behavior of the starch granules and the capacity of gluten to aggregate account for the observed dough-hardening.