Viscoelastic properties of durum wheat and common wheat dough of different strengths

Linear viscoelastic properties (LVP) were determined for five durum wheat doughs and five common wheat doughs (representing four different classes of Canadian common wheat) of different strength using creep testing. A creep time of 10,000 s was sufficient to reach a state of steady state flow for all of the doughs. Creep compliances were analyzed in terms of a Burgers model. For the durum doughs, the entire elastic compliance curve was shifted to higher values as the strength of the dough (as measured by extensigraph) decreased, while the steady state viscosity increased with strength. For common wheat doughs, the elastic compliance curves were steeper and the steady state viscosities were lower than for durum doughs of comparable extensigraph strength. The retardation strengths associated with a maximum in the retardation spectra were lower for the stronger durum doughs than for common wheat doughs of comparable strength. Differences in the LVP between durum and common wheat doughs of similar extensigraph strength were interpreted in the context of physical gels with crosslinks and entanglements, whose contributions to material properties are difficult to distinguish in short-time creep or dynamic measurements. The increased extensibility of common wheat doughs relative to durum doughs of comparable extensigraph strength was attributed to a higher molecular weight fraction in the polypeptide chains, similar in some respects to end-linked bimodal polymer networks, The idea of considering these doughs as physical gels was supported by their stress relaxation behavior.