Viscoelastic properties of tablets from Osborne solubility fraction, pentosans, flour and bread using relaxation tests

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

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

© 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.
Original languageEnglish
Pages (from-to)207-212
Number of pages6
JournalJournal of Cereal Science
Volume69
DOIs
Publication statusPublished - 1 May 2016

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pentosans
Bread
Flour
Solubility
breads
Tablets
solubility
flour
Viscoelasticity
viscoelasticity
Gliadin
Proteins
testing
Water
gliadin
glutenins
Viscosity
viscosity
proteins
Globulins

All Science Journal Classification (ASJC) codes

  • Food Science
  • Biochemistry

Cite this

Figueroa-Cárdenas, J. D. D., Escalante-Aburto, A., Véles-Medina, J. J., Hernández-Estrada, Z. J., Rayas-Duarte, P., Simsek, S., & Ponce-García, N. (2016). Viscoelastic properties of tablets from Osborne solubility fraction, pentosans, flour and bread using relaxation tests. Journal of Cereal Science, 69, 207-212. https://doi.org/10.1016/j.jcs.2016.03.002
Figueroa-Cárdenas, Juan de Dios ; Escalante-Aburto, Anayansi ; Véles-Medina, José Juan ; Hernández-Estrada, Zorba Josué ; Rayas-Duarte, Patricia ; Simsek, Senay ; Ponce-García, Néstor. / Viscoelastic properties of tablets from Osborne solubility fraction, pentosans, flour and bread using relaxation tests. In: Journal of Cereal Science. 2016 ; Vol. 69. pp. 207-212.
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Figueroa-Cárdenas, JDD, Escalante-Aburto, A, Véles-Medina, JJ, Hernández-Estrada, ZJ, Rayas-Duarte, P, Simsek, S & Ponce-García, N 2016, 'Viscoelastic properties of tablets from Osborne solubility fraction, pentosans, flour and bread using relaxation tests', Journal of Cereal Science, vol. 69, pp. 207-212. https://doi.org/10.1016/j.jcs.2016.03.002

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 journalArticle

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 -