Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests

Anayansi Escalante-Aburto, Juan De Dios Figueroa-Cárdenas, José Juan Véles-Medina, Néstor Ponce-García, Zorba Josué Hernández-Estrada, Patricia Rayas-Duarte, Senay Simsek

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Little attention has been given to the influence of non-gluten components on the viscoelastic properties of wheat flour dough, bread making process and their products. The aim of this study was to evaluate by creep tests the viscoelastic properties of tablets manufactured from Osborne solubility fractions (globulins, gliadins, glutenins, albumins and residue), pentosans, flour and bread. Hard and soft wheat cultivars were used to prepare the reconstituted tablets. Sintered tablets (except flour and bread) showed similar values to those obtained from the sum of the regression coefficients of the fractions. Gliadins and albumins accounted for about 54% of the total elasticity. Gliadins contributed with almost half of the total viscosity (45.7%), and showed the highest value for the viscosity coefficient of the viscous element. When the effect of dilution was evaluated, the residue showed the highest instantaneous elastic modulus (788.2 MPa). Retardation times of the first element (λ 1 ~ 3.5 s) were about 10 times lower than the second element (λ 2 ~ 39.3 s). The analysis of compliance of data corrected by protein content in flour showed that the residue fraction presented the highest values. An important contribution of non-gluten components (starch, albumins and globulins) on the viscoelastic performance of sintered tablets from Osborne fractions, flour and bread was found.

Original languageEnglish
Pages (from-to)307-315
Number of pages9
JournalInternational Agrophysics
Volume31
Issue number3
DOIs
Publication statusPublished - 1 Jul 2017

Fingerprint

pentosans
Bread
Flour
Gliadin
breads
creep
Tablets
flour
gliadin
Creep
viscosity
wheat
Viscosity
albumins
Albumins
Globulins
elastic modulus
Starch
globulins
starch

All Science Journal Classification (ASJC) codes

  • Water Science and Technology
  • Agricultural and Biological Sciences(all)
  • Soil Science
  • Fluid Flow and Transfer Processes

Cite this

Escalante-Aburto, A., De Dios Figueroa-Cárdenas, J., Véles-Medina, J. J., Ponce-García, N., Hernández-Estrada, Z. J., Rayas-Duarte, P., & Simsek, S. (2017). Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests. International Agrophysics, 31(3), 307-315. https://doi.org/10.1515/intag-2016-0062
Escalante-Aburto, Anayansi ; De Dios Figueroa-Cárdenas, Juan ; Véles-Medina, José Juan ; Ponce-García, Néstor ; Hernández-Estrada, Zorba Josué ; Rayas-Duarte, Patricia ; Simsek, Senay. / Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests. In: International Agrophysics. 2017 ; Vol. 31, No. 3. pp. 307-315.
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Escalante-Aburto, A, De Dios Figueroa-Cárdenas, J, Véles-Medina, JJ, Ponce-García, N, Hernández-Estrada, ZJ, Rayas-Duarte, P & Simsek, S 2017, 'Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests', International Agrophysics, vol. 31, no. 3, pp. 307-315. https://doi.org/10.1515/intag-2016-0062

Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests. / Escalante-Aburto, Anayansi; De Dios Figueroa-Cárdenas, Juan; Véles-Medina, José Juan; Ponce-García, Néstor; Hernández-Estrada, Zorba Josué; Rayas-Duarte, Patricia; Simsek, Senay.

In: International Agrophysics, Vol. 31, No. 3, 01.07.2017, p. 307-315.

Research output: Contribution to journalArticle

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AU - Escalante-Aburto, Anayansi

AU - De Dios Figueroa-Cárdenas, Juan

AU - Véles-Medina, José Juan

AU - Ponce-García, Néstor

AU - Hernández-Estrada, Zorba Josué

AU - Rayas-Duarte, Patricia

AU - Simsek, Senay

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Escalante-Aburto A, De Dios Figueroa-Cárdenas J, Véles-Medina JJ, Ponce-García N, Hernández-Estrada ZJ, Rayas-Duarte P et al. Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests. International Agrophysics. 2017 Jul 1;31(3):307-315. https://doi.org/10.1515/intag-2016-0062