Regensburg 2010 – scientific programme

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CPP: Fachverband Chemische Physik und Polymerphysik

CPP 22: Biopolymers and Biomaterials (jointly with BP)

CPP 22.5: Talk

Wednesday, March 24, 2010, 15:15–15:30, H37

Rheological properties of wheat dough and corresponding model systems — •Birgitta Schiedt and Thomas Vilgis — Max-Planck Institut für Polymerforschung, Ackermannweg 10, 55128 Mainz,

Wheat dough is a complex material exhibiting non-linear rheological properties, whose underlying molecular origin is still not fully understood. To dumb it down, the macropolymer gluten (protein) present in wheat flour, forms upon hydration and energy input (kneading) an elastic network, into which starch granules are embedded as filler particles. In order to gain more information about the dough formation process as well as the influence of network (protein) - filler (starch) interactions on the overall behaviour of the dough, rheological measurements and microscopy studies are conducted.

The systems investigated include natural wheat dough made from flour and water at different water contents as well as artificial model dough. The latter consists of gluten and various amounts of starch or other filler particles such as glass beads or silica with different chemical surface modifications. The resulting different types of interactions between the starch and filler particles provide deeper insight about the physics of the temporary network.