Using Single Kernel Characterization to Estimate Rheological Properties of Wheat Dough

The rheological properties of wheat dough directly influence the texture and appearance of bakery products, and the effect of wheat proteins on flour dough properties is a question attracting considerable interest. We present results that complement this ongoing theoretical scrutiny by empirically relating intrinsic grain properties to end-use flour characteristics. More specifically, we present calibration equations relating the %water absorption and peak–time (reported by the farinograph), and gluten strength (reported by the alveograph) of the dough to basic grain properties like protein content, kernel hardness, and other single kernel characterization measurements. Findings of this study show that protein content has an increasing effect on all three rheological properties, and that kernel weight has an increasing effect on the %water absorption in the dough. Kernel hardness was found to have an increasing effect on both %water absorption and gluten strength, but a decreasing effect on peak time. Protein content was also found to have a decreasing effect on %water absorption variability. This study was supported with data collected on HRW samples collected from the year 2000 crop in the state of Oklahoma.