Evaluation of visco‐elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain

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), elast...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2017-03, Vol.97 (4), p.1235-1243
Main Authors: Ponce‐García, Néstor, Ramírez‐Wong, Benjamín, Torres‐Chávez, Patricia I, Figueroa‐Cárdenas, Juan de Dios, Serna‐Saldívar, Sergio O, Cortez‐Rocha, Mario O, Escalante‐Aburto, Anayansi
Format: Article
Language:English
Subjects:
Agronomy
Bread
compression test
Compression tests
Conditioning
Correlation
Dough
Edible Grain
Elasticity
Flour
Flour - analysis
Food Handling - methods
Food science
Glutens - analysis
Humans
Kernels
Rheology
Species Specificity
Stress, Mechanical
Triticum - classification
Triticum aestivum
Viscoelasticity
Viscosity
visco‐elasticity
Water
Wheat
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Summary: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 ∼46% 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
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.7855