Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties

The effects of high molecular weight-glutenin subunits on creep and recovery viscoelasticity of fully developed dough were investigated. The components of a Kelvin-Voigt model were used to evaluate viscoelasticity contributions and correlations. Elastic moduli of wheat dough G₁ and G₂ of specific glutenins correlated with quality indicators while shear modulus G₀ seem to contribute in a lower extent. Glu-D1 5 + 10 showed higher elasticity in G₀, G₁ and G₂ compared to Glu-D1 2 + 12. Glu-B1 17 + 18 presented higher elasticity for G ₀, G₁ and G₂ compared to 7 + 8 and 7 + 9. Viscosity η₀ showed higher correlation than viscosity (η₁ and η₂) indicating that the two factors were important in explaining swelling capacity of proteins η₂ and viscosity of non-gluten components η₀ in dough. Viscosities η₀, η₁ and η₂ were higher in 5 + 10 and 17 + 18 compared to the other compositions. Viscosity η₁ seems to play minor role. Protein and wet gluten were significantly correlated indicating that dough viscoelasticity is related to glutenin composition.