Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 207-212 |
| Number of pages | 6 |
| Journal | Journal of Cereal Science |
| Volume | 69 |
| DOIs | |
| Publication status | Published - 1 May 2016 |
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All Science Journal Classification (ASJC) codes
- Food Science
- Biochemistry
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Viscoelastic properties of tablets from Osborne solubility fraction, pentosans, flour and bread using relaxation tests. / Figueroa-Cárdenas, Juan de Dios; Escalante-Aburto, Anayansi; Véles-Medina, José Juan; Hernández-Estrada, Zorba Josué; Rayas-Duarte, Patricia; Simsek, Senay; Ponce-García, Néstor.
In: Journal of Cereal Science, Vol. 69, 01.05.2016, p. 207-212.Research output: Contribution to journal › Article
TY - JOUR
T1 - Viscoelastic properties of tablets from Osborne solubility fraction, pentosans, flour and bread using relaxation tests
AU - Figueroa-Cárdenas, Juan de Dios
AU - Escalante-Aburto, Anayansi
AU - Véles-Medina, José Juan
AU - Hernández-Estrada, Zorba Josué
AU - Rayas-Duarte, Patricia
AU - Simsek, Senay
AU - Ponce-García, Néstor
PY - 2016/5/1
Y1 - 2016/5/1
N2 - © 2016 Elsevier Ltd. There is no previously published data covering the viscoelasticity of Osborne protein solubility fractions. Therefore, the objective of this study was to compare the viscoelastic properties of Osborne fractions, water soluble pentosans, flour and bread using relaxation tests. Sintered tablets from glutenins presented similar elasticity as gliadins but almost twice the viscosity. However, most of the wheat viscoelasticity performance in tablets was given by the sum of the non-gluten components (albumins, globulins, residue and especially water soluble pentosans). The residue was 86.1% w/w in flour and contained 4% protein while its estimated viscoelastic effect was higher compared to all the other flour components. Regarding the estimated viscosity in flour due to protein from specific fractions, it was higher in gliadins compared to glutenins. The residue although has low protein in flour (4.0%), the large amount of residue in flour had significant viscoelastic effect. The viscoelasticity of water soluble pentosans corrected by weight was similar to the Osborne protein fractions. The results indicate that the starch, pentosans, and non-gluten components may not be considered merely as inert filler and play a major role in determining the viscoelastic nature of flour and bread.
AB - © 2016 Elsevier Ltd. There is no previously published data covering the viscoelasticity of Osborne protein solubility fractions. Therefore, the objective of this study was to compare the viscoelastic properties of Osborne fractions, water soluble pentosans, flour and bread using relaxation tests. Sintered tablets from glutenins presented similar elasticity as gliadins but almost twice the viscosity. However, most of the wheat viscoelasticity performance in tablets was given by the sum of the non-gluten components (albumins, globulins, residue and especially water soluble pentosans). The residue was 86.1% w/w in flour and contained 4% protein while its estimated viscoelastic effect was higher compared to all the other flour components. Regarding the estimated viscosity in flour due to protein from specific fractions, it was higher in gliadins compared to glutenins. The residue although has low protein in flour (4.0%), the large amount of residue in flour had significant viscoelastic effect. The viscoelasticity of water soluble pentosans corrected by weight was similar to the Osborne protein fractions. The results indicate that the starch, pentosans, and non-gluten components may not be considered merely as inert filler and play a major role in determining the viscoelastic nature of flour and bread.
U2 - 10.1016/j.jcs.2016.03.002
DO - 10.1016/j.jcs.2016.03.002
M3 - Article
VL - 69
SP - 207
EP - 212
JO - Journal of Cereal Science
JF - Journal of Cereal Science
SN - 0733-5210
ER -