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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UR - https://www.mendeley.com/catalogue/7d852549-29ad-3fa6-800e-605e13730b94/
U2 - 10.1002/jsfa.7855
DO - 10.1002/jsfa.7855
M3 - Article
SN - 0022-5142
VL - 97
SP - 1235
EP - 1243
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 4
ER -