Studying Relation Between Rheological Properties of Gluten and Farinograph Behavior of Dough

Wheat dough rheological properties are usually studied using empirical tests such as farinograph and extensigraph methods. These methods require large amounts of flour sample, which is a restrictive factor in wheat genetic and breeding studies, where small amount of flour is available. Thus, suitable rheological tests are necessary which could predict or correlate large-scale rheological tests in one hand, and involve less amount of sample on the other hand. Dough oscillatory tests require small flour samples and provide useful information about dough rheology. Since, dough major properties are determined by gluten fraction, and considering the fact that that glutenin macro-polymer (GMP) test requires less amount of sample, in this study GMP rheological test was used for evaluation of dough rheology. Correlation between dough oscillatory test parameters with farinograph parameters was carried out. Results showed that there is a significant (α<0.05) correlation between storage modulus, tan delta in GMP oscillatory test with Farinograph parameters such as dough development time, dough stability and Farinograph quality number.