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Dough mobility and absorption

, : Dough mobility and absorption. Cereal Chem 36(4): 378-385

Farinograms by the constant-flour and constant-dough methods were obtained at varying absorptions to give a range of dough consistencies approximately 300 to 900 Brabender units (BU) and a range of absorptions (14% basis) approximately 52 to 68%. When dough mobility, obtained as the reciprocal of maximum farinograph consistency, was plotted against absorption (14% or dry flour basis), a linear relationship was established. The relationship and data were used as a basis of calculating the absorption equivalent to an interval of 20 BU. The factor was 0.7% absorption at the 500-unit line, but varied over the range. On the analogy with free and bound water, the amount of water that functions to confer mobility to dough, and the amount that is independent of mobility, were evaluated from the intercept of the regression equation for the absorption-mobility relation. A value of 69% water per 100 g dry flour, independent of the property of mobility in dough, was of the same order as the values for bound water reported by Kosmin and Swanson. The basic Theological implications of the mobility-absorption relation are noted.


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