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
Volume97
Issue number4
DOIs
Publication statusPublished - 15 Mar 2017

All Science Journal Classification (ASJC) codes

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

Fingerprint Dive into the research topics of 'Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain'. Together they form a unique fingerprint.

  • 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, 97(4), 1235-1243. https://doi.org/10.1002/jsfa.7855