Mechanical Properties in Wheat (Triticum aestivum) Kernels Evaluated by Compression Tests: A Review

Anayansi Escalante Aburto, Néstor Ponce-García, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Juan de Dios Figueroa-Cárdenas

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

Abstract

To assess the quality of food grains, it is necessary to consider the following two aspects: their general characteristics and their intrinsic quality. Analyzing the quality of wheat kernels is complex due to the particularity of wheat proteins and the diversity of products that can be developed. In contrast, basic factors are used to assess quality aspects, with a focus on kernel hardness. This parameter is usually measured by the force that is required to make the grain rupture. The application of force must be controlled, and hence, the grain will exhibit other mechanical attributes and behavioral characteristics that can be used to evaluate it more objectively. This has led to the development of nondestructive evaluation methods based on the mechanical properties of kernels. This review carried out research on grain wheat, in which the main objective was to evaluate mechanical properties, including the viscoelasticity of the wheat kernels, by using compression tests. The study examined different methods of applying those techniques and the parameters they evaluated. Finally, the results obtained by the different investigation groups that applied the compression tests on wheat kernels were discussed.
Original languageEnglish
Title of host publicationViscoelastic and Viscoplastic Materials
EditorsMohamed El-Amin
Place of PublicationUnited Kingdom
PublisherIntechOpen
Chapter2
Pages21-33
Number of pages13
Volume1
Edition1st
ISBN (Electronic)978-953-51-2603-4
ISBN (Print)978-953-51-2602-7
Publication statusPublished - 10 May 2016

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mechanical properties
Triticum aestivum
wheat
seeds
testing
food grains
viscoelasticity
wheat protein
hardness
methodology

Cite this

Escalante Aburto, A., Ponce-García, N., Ramírez-Wong, B., Torres-Chávez, P. I., & Figueroa-Cárdenas, J. D. D. (2016). Mechanical Properties in Wheat (Triticum aestivum) Kernels Evaluated by Compression Tests: A Review. In M. El-Amin (Ed.), Viscoelastic and Viscoplastic Materials (1st ed., Vol. 1, pp. 21-33). [10.5772/64171] United Kingdom: IntechOpen.
Escalante Aburto, Anayansi ; Ponce-García, Néstor ; Ramírez-Wong, Benjamín ; Torres-Chávez, Patricia Isabel ; Figueroa-Cárdenas, Juan de Dios. / Mechanical Properties in Wheat (Triticum aestivum) Kernels Evaluated by Compression Tests: A Review. Viscoelastic and Viscoplastic Materials. editor / Mohamed El-Amin. Vol. 1 1st. ed. United Kingdom : IntechOpen, 2016. pp. 21-33
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Escalante Aburto, A, Ponce-García, N, Ramírez-Wong, B, Torres-Chávez, PI & Figueroa-Cárdenas, JDD 2016, Mechanical Properties in Wheat (Triticum aestivum) Kernels Evaluated by Compression Tests: A Review. in M El-Amin (ed.), Viscoelastic and Viscoplastic Materials. 1st edn, vol. 1, 10.5772/64171, IntechOpen, United Kingdom, pp. 21-33.

Mechanical Properties in Wheat (Triticum aestivum) Kernels Evaluated by Compression Tests: A Review. / Escalante Aburto, Anayansi; Ponce-García, Néstor; Ramírez-Wong, Benjamín; Torres-Chávez, Patricia Isabel; Figueroa-Cárdenas, Juan de Dios.

Viscoelastic and Viscoplastic Materials. ed. / Mohamed El-Amin. Vol. 1 1st. ed. United Kingdom : IntechOpen, 2016. p. 21-33 10.5772/64171.

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

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T1 - Mechanical Properties in Wheat (Triticum aestivum) Kernels Evaluated by Compression Tests: A Review

AU - Escalante Aburto, Anayansi

AU - Ponce-García, Néstor

AU - Ramírez-Wong, Benjamín

AU - Torres-Chávez, Patricia Isabel

AU - Figueroa-Cárdenas, Juan de Dios

PY - 2016/5/10

Y1 - 2016/5/10

N2 - To assess the quality of food grains, it is necessary to consider the following two aspects: their general characteristics and their intrinsic quality. Analyzing the quality of wheat kernels is complex due to the particularity of wheat proteins and the diversity of products that can be developed. In contrast, basic factors are used to assess quality aspects, with a focus on kernel hardness. This parameter is usually measured by the force that is required to make the grain rupture. The application of force must be controlled, and hence, the grain will exhibit other mechanical attributes and behavioral characteristics that can be used to evaluate it more objectively. This has led to the development of nondestructive evaluation methods based on the mechanical properties of kernels. This review carried out research on grain wheat, in which the main objective was to evaluate mechanical properties, including the viscoelasticity of the wheat kernels, by using compression tests. The study examined different methods of applying those techniques and the parameters they evaluated. Finally, the results obtained by the different investigation groups that applied the compression tests on wheat kernels were discussed.

AB - To assess the quality of food grains, it is necessary to consider the following two aspects: their general characteristics and their intrinsic quality. Analyzing the quality of wheat kernels is complex due to the particularity of wheat proteins and the diversity of products that can be developed. In contrast, basic factors are used to assess quality aspects, with a focus on kernel hardness. This parameter is usually measured by the force that is required to make the grain rupture. The application of force must be controlled, and hence, the grain will exhibit other mechanical attributes and behavioral characteristics that can be used to evaluate it more objectively. This has led to the development of nondestructive evaluation methods based on the mechanical properties of kernels. This review carried out research on grain wheat, in which the main objective was to evaluate mechanical properties, including the viscoelasticity of the wheat kernels, by using compression tests. The study examined different methods of applying those techniques and the parameters they evaluated. Finally, the results obtained by the different investigation groups that applied the compression tests on wheat kernels were discussed.

M3 - Chapter (peer-reviewed)

SN - 978-953-51-2602-7

VL - 1

SP - 21

EP - 33

BT - Viscoelastic and Viscoplastic Materials

A2 - El-Amin, Mohamed

PB - IntechOpen

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Escalante Aburto A, Ponce-García N, Ramírez-Wong B, Torres-Chávez PI, Figueroa-Cárdenas JDD. Mechanical Properties in Wheat (Triticum aestivum) Kernels Evaluated by Compression Tests: A Review. In El-Amin M, editor, Viscoelastic and Viscoplastic Materials. 1st ed. Vol. 1. United Kingdom: IntechOpen. 2016. p. 21-33. 10.5772/64171