Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties

被引：26

作者：

Hernandez-Estrada, Z. J. ^{[1
]}

Rayas-Duarte, P. ^{[2
]}

Figueroa, J. D. C. ^{[1
]}

Morales-Sanchez, E. ^{[3
]}

机构：

[1] IPN, CINVESTAV, Ctr Invest & Estudios Avanzados, Unidad Queretaro, Queretaro 76230, Mexico

[2] Oklahoma State Univ, Robert M Kerr Food & Agr Prod Ctr, Stillwater, OK 74078 USA

[3] Ctr Invest Ciencia Aplicada & Tecnol Avanzada, Santiago De Queretaro 76090, Qro, Mexico

来源：

JOURNAL OF FOOD ENGINEERING | 2014年 / 143卷

关键词：

Viscoelasticity; Creep; Kelvin-Voigt model; Glutenins; Wheat doughs; LOW-MOLECULAR-WEIGHT; STRESS-RELAXATION; VISCOELASTIC BEHAVIOR; SUBUNIT COMPOSITION; FLOUR DOUGHS; KERNELS; QUALITY;

D O I：

10.1016/j.jfoodeng.2014.06.034

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The effects of high molecular weight-glutenin subunits on creep and recovery viscoelasticity of fully developed dough were investigated. The components of a Kelvin-Voigt model were used to evaluate viscoelasticity contributions and correlations. Elastic moduli of wheat dough G(1) and G(2) of specific glutenins correlated with quality indicators while shear modulus G(0) seem to contribute in a lower extent. Glu-D1 5 + 10 showed higher elasticity in G(0), G(1) and G(2) compared to Glu-D1 2 + 12. Giu-B1 17 + 18 presented higher elasticity for G(0), G(1) and G(2) compared to 7 + 8 and 7 + 9. Viscosity eta(0) showed higher correlation than viscosity (eta(1) and eta(2)) indicating that the two factors were important in explaining swelling capacity of proteins eta(2) and viscosity of non-gluten components eta(0) in dough. Viscosities eta(0), eta(1) and eta(2) were higher in 5 + 10 and 17 + 18 compared to the other compositions. Viscosity eta(1) seems to play minor role. Protein and wet gluten were significantly correlated indicating that dough viscoelasticity is related to glutenin composition. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：62 / 68

页数：7

共 31 条

[1]

[Anonymous], J CEREAL SCI

[2]

[Anonymous], 1966, RHEOL ACTA, DOI DOI 10.1007/BF01982426

[3]

[Anonymous], 2000, Approved Methods of Analysis, V11th

[4]

Brinson H. F., 2008, POLYM ENG SCI VISCOE, P55, DOI DOI 10.1007/978-0-387-73861-1

[5] Rheological behavior of undeveloped and developed wheat dough [J].

Campos, DT ;

Steffe, JF ;

Ng, PKW .

CEREAL CHEMISTRY, 1997, 74 (04) :489-494

[6] A Modified Extensigraph Method for Evaluating Dough Properties of Hard Wheat Breeding Lines [J].

Chen, R. Y. ;

Seabourn, B. W. ;

Xie, F. ;

Herald, T. J. .

CEREAL CHEMISTRY, 2009, 86 (05) :582-589

[7] Rheology and the breadmaking process [J].

Dobraszczyk, BJ ;

Morgenstern, M .

JOURNAL OF CEREAL SCIENCE, 2003, 38 (03) :229-245

[8] Viscoelastic properties of durum wheat and common wheat dough of different strengths [J].

Edwards, NM ;

Peressini, D ;

Dexter, JE ;

Mulvaney, SJ .

RHEOLOGICA ACTA, 2001, 40 (02) :142-153

[9] Stress Relaxation and Creep Recovery Tests Performed on Wheat Kernels Versus Doughs: Influence of Glutenins on Rheological and Quality Properties [J].

Figueroa, J. D. C. ;

Hernandez, Z. J. E. ;

Rayas-Duarte, P. ;

Pena, R. J. .

CEREAL FOODS WORLD, 2013, 58 (03) :139-144

[10] Influence of High Molecular Weight Glutenins on Viscoelastic Properties of Intact Wheat Kernel and Relation to Functional Properties of Wheat Dough [J].

Figueroa, J. D. C. ;

Maucher, Tanja ;

Reule, W. ;

Pena, R. J. .

CEREAL CHEMISTRY, 2009, 86 (02) :139-144

← 1 2 3 4 →