Stickiness of wheat flour dough

To establish a method for estimating dough stickiness, and to clarify the influencing factor on dough stickiness were investigated by using a rheometer. The principle of the test procedure was to measure the adhesive curve obtained when the sample was drawn off from the plunger pressed to the sample beforehand. Parameters of stickiness, adhesive force, stretch and adhesiveness were obtained from the peak height, peak width and peak area, respectively. Adhesiveness and stretch of dough increased with the added water. Parameters of stickiness increased by addition of 1% NaCl, showed constant to 6% NaCl and decreased over 6% NaCl. All dough stickiness parameters showed maximum values around pH 6. Adhesiveness and stretch of dough reconstituted from isolated gluten protein and commercial wheat starch increased with protein content, but adhesive force decreased inversely. All dough stickiness parameters increased with an increase of mixing time up to 10 minute, and decreased with longer mixing time. Dough stickiness parameter increased with the increasing resting period while stickiness parameter of sheeted dough showed almost constant during resting period. From these results it was suggested that stickiness of dough was related with viscoelasticity of dough and wetting of dough surface.