Optimization of micro-scale extension tests for wheat dough and wet gluten

Micro-scale extension tests to determine the viscoelastic properties of wheat dough and wet gluten based on 10 g of flour each are useful methods to predict baking performance, but there is no official standard method. The experimental procedure was optimized by varying rest periods and test speeds and the results were evaluated considering repeatability, discrimination of different samples and duration of analysis. In both tests, dough was prepared by mixing to the respective optimum consistency followed by a 15 min rest period at 22 °C and measurement at a test speed of 3.3 mm/s for dough. For wet gluten, the subsequent steps involved removal of starch by washing, centrifugation of the gluten strands (3060 × g, 10 min, 22 °C), resting for 30 min at 22 °C and measurement using the same test speed (3.3 mm/s) with the SMS/Kieffer Dough and Gluten Extensibility Rig fitted to a texture analyzer. Correlation analyses revealed, inter alia, that the maximum resistance to extension and the area under the curve of wet gluten extension tests were suitable to predict micro-rapid-mix test loaf volumes. In combination with the micro-scale extension test for rehydrated vital wheat gluten, these methods are deemed suitable for international validation.