Effects of Rest on Texture Properties of Dough

Tensile and compression properties of dough in calendering direction and vertical calendering direction at different rest times and temperatures were studied to determine effects of dough rest on texture properties of dough.Tensile and compression were detected on dough with rest times of 0，15，30，45，60 and 90 min and rest temperatures of 25，35 and 45 ℃.Results showed that when rest temperature was 25 ℃，with extension of dough rest time，anti-elongation displacement of dough increased and tensile strength decreased.When rest time was 30 minutes，with increases of dough rest temperature，tensile strength of dough decreased，and anti-elongation displacement of dough increased firstly and then decreased，and the maximum adhesion force of dough significantly increased.When rest temperature was 45 ℃，horizontal anti-elongation displacement of dough was significantly reduced，and the maximum adhesion force of dough was more than twice that at 25 ℃.To sum up，it could reach obvious rest effect when rest temperature was 35 ℃ for 30 min.Effects of rest time and temperature of dough on texture properties of dough were obtained.