Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain.
J Sci Food Agric
; 97(4): 1235-1243, 2017 Mar.
Article
em En
| MEDLINE
| ID: mdl-27322412
ABSTRACT
BACKGROUND:
The aim of this research was to evaluate the visco-elastic properties of conditioned wheat kernels and their doughs by applying the compression test under a small strain. Conditioned wheat kernels and their doughs, from soft and hard wheat classes were evaluated for total work (Wt ), elastic work (We ) and plastic work (Wp ).RESULTS:
Soft wheat kernels showed lower We than Wp , while the hard wheat kernels had a We that was higher than Wp . Regarding dough visco-elasticity, cultivars from soft and hard wheat showed higher Wp than We . The degree of elasticity (DE%) of the conditioned wheat kernel related to its dough decreased â¼46% in both wheat classes. The Wt , We and Wp from the soft wheat kernel and dough correlated with physico-chemical and farinographic flour tests. The Wt , Wp and the maximum compression force (Fmax ) of the dough from hard wheat class presented highly significant negative correlations with wet gluten.CONCLUSION:
The visco-elasticity parameters from compression test presented significant differences among conditioned wheat classes and their doughs. © 2016 Society of Chemical Industry.Palavras-chave
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Base de dados:
MEDLINE
Assunto principal:
Reologia
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Estresse Mecânico
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Triticum
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Água
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Grão Comestível
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Farinha
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Manipulação de Alimentos
Idioma:
En
Ano de publicação:
2017
Tipo de documento:
Article