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

Néstor Ponce-García, Benjamín Ramírez-Wong, Patricia I. Torres-Chávez, Juan de Dios Figueroa-Cárdenas, Sergio O. Serna-Saldívar, Mario O. Cortez-Rocha, Anayansi Escalante-Aburto

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

© 2016 Society of Chemical Industry 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 Wethan Wp, while the hard wheat kernels had a Wethat was higher than Wp. Regarding dough visco-elasticity, cultivars from soft and hard wheat showed higher Wpthan We. The degree of elasticity (DE%) of the conditioned wheat kernel related to its dough decreased ∼46% in both wheat classes. The Wt, Weand Wpfrom the soft wheat kernel and dough correlated with physico-chemical and farinographic flour tests. The Wt, Wpand 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.
Original languageEnglish
Pages (from-to)1235-1243
Number of pages9
JournalJournal of the Science of Food and Agriculture
DOIs
Publication statusPublished - 15 Mar 2017

Fingerprint

dough
Triticum
wheat classes
wheat
seeds
testing
viscoelasticity
Elasticity
elasticity (mechanics)
gluten
flour
plastics
Glutens
Flour
Plastics
cultivars

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

Cite this

Ponce-García, N., Ramírez-Wong, B., Torres-Chávez, P. I., Figueroa-Cárdenas, J. D. D., Serna-Saldívar, S. O., Cortez-Rocha, M. O., & Escalante-Aburto, A. (2017). Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain. Journal of the Science of Food and Agriculture, 1235-1243. https://doi.org/10.1002/jsfa.7855
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. / Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain. In: Journal of the Science of Food and Agriculture. 2017 ; pp. 1235-1243.
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Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain. / 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.

In: Journal of the Science of Food and Agriculture, 15.03.2017, p. 1235-1243.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain

AU - Ponce-García, Néstor

AU - Ramírez-Wong, Benjamín

AU - Torres-Chávez, Patricia I.

AU - Figueroa-Cárdenas, Juan de Dios

AU - Serna-Saldívar, Sergio O.

AU - Cortez-Rocha, Mario O.

AU - Escalante-Aburto, Anayansi

PY - 2017/3/15

Y1 - 2017/3/15

N2 - © 2016 Society of Chemical Industry 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 Wethan Wp, while the hard wheat kernels had a Wethat was higher than Wp. Regarding dough visco-elasticity, cultivars from soft and hard wheat showed higher Wpthan We. The degree of elasticity (DE%) of the conditioned wheat kernel related to its dough decreased ∼46% in both wheat classes. The Wt, Weand Wpfrom the soft wheat kernel and dough correlated with physico-chemical and farinographic flour tests. The Wt, Wpand 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.

AB - © 2016 Society of Chemical Industry 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 Wethan Wp, while the hard wheat kernels had a Wethat was higher than Wp. Regarding dough visco-elasticity, cultivars from soft and hard wheat showed higher Wpthan We. The degree of elasticity (DE%) of the conditioned wheat kernel related to its dough decreased ∼46% in both wheat classes. The Wt, Weand Wpfrom the soft wheat kernel and dough correlated with physico-chemical and farinographic flour tests. The Wt, Wpand 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.

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Ponce-García N, Ramírez-Wong B, Torres-Chávez PI, Figueroa-Cárdenas JDD, Serna-Saldívar SO, Cortez-Rocha MO et al. Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain. Journal of the Science of Food and Agriculture. 2017 Mar 15;1235-1243. https://doi.org/10.1002/jsfa.7855