Tarbiat Modares University Journal of Agricultural Science and Technology 1680-7073 15 7 2013 12 01 Empirical and Fundamental Rheological Properties of Wheat Flour Dough as Affected by Different Climatic Conditions 1381 1391 14852 EN M. Hadnađev Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia. T. Dapčević Hadnadev Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia. O. Šimurina Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia. B. Filipčev Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia. Journal Article The aim of this study was to evaluate the capability of the empirical (large scale) and fundamental (small scale) rheological tests to differentiate between wheat flours of different harvest years. In order to provide flours affected by different climatic conditions, harvest years 2004 and 2005 characterized by high temperatures and large amounts of rainfall were chosen. Moreover, a control wheat flour sample was also tested. In order to simulate the baking process, both rheological measurements at constant low temperatures (30°C) and those that involved heating (30-100°C) were employed. Empirical and fundamental rheological parameters related to gluten strength were in great accordance and the flour strength decreased in the following order: control wheat flour> wheat flour of 2005> wheat flour of 2004. However, parameters related to starch pasting, such as peak viscosity, expressed different order when measured in suspension (Amylograph, Falling number) and dough (Mixolab, Rheometer) due to different amounts of available water. https://jast.modares.ac.ir/article_14852_839541bfa1e1f4a879c4a5d4e5f6d88b.pdf