ReviewFoods (Basel, Switzerland)2023
Wheat Flour Quality Assessment by Fundamental Non-Linear Rheological Methods: A Critical Review.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Rheological Performance of Wholemeal Flour from Bread Wheat Under Contrasting Agro-Ecological Conditions: A Multi-Environment Analysis of MixolabFoods (Basel, Switzerland) · 2026Article
- Article
- Rheological, Microstructural, and Physicochemical Characterization of Pasta Fortified with Carrot Pomace: A Comparative Study of Wheat Types and Carrot Varieties.Foods (Basel, Switzerland) · 2026Article
- Multi-Harvest Assessment of Physicochemical and Rheological Quality of Wheat Flours From Different Processors in Southern Brazil.Journal of food science · 2026Article
- Reflections on How Wheat Flour Lipids Impact the Viscoelastic Properties of Gluten Proteins.Comprehensive reviews in food science and food safety · 2026Review
- Recent Advances in the Assessment of Cereal and Cereal-Based Product Quality.Foods (Basel, Switzerland) · 2025Article
- Effects of Mixing and Large-Amplitude Oscillatory Shear Deformations on Microstructural Properties of Gliadin and Glutenin as Captured by Stop-Flow Frequency Sweeps in Small-Amplitude Oscillatory Shear.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wheat quality assessment involves physical, physicochemical, chemical, and sensory characterization of wheat kernels and the resulting wheat flour, dough, and bread. The physical tests conducted on wheat flour dough are mostly based on empirical methods. Empirical methods have been useful in industry and research to relate wheat flour quality to baking performance. However, these methods have the disadvantage of providing data in arbitrary units, which makes the fundamental interpretation of results difficult. Therefore, this review focuses on the use of fundamental rheological methods to determine wheat flour quality in terms of processing performance. During the transition from wheat flour to bread, wheat flour dough is mostly exposed to large deformations, and the quality of wheat flour determines its response to these large deformations and its baking quality. For this reason, this review only focuses on the application of fundamental rheological tests that are conducted in the non-linear viscoelastic region where wheat flour dough experiences large deformations.
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Registered trials
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