Viscoelastic properties of wheat kernel, dough, gluten, proteins and non-gluten constituents on end-product quality

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

Research output: Chapter in Book/Report/Conference proceedingConference contribution

1 Downloads (Pure)

Abstract

During the last two centuries, researchers indicated that gluten was the main functional component of wheat dough. It was reasonable, therefore, to assume that this protein was the major determinant of viscoelasticity of the dough. However, our rheological studies using creep, and relaxation tests on gluten proteins (glutenin, gliadins) and non-gluten from Osborne proteins as well as starch, pentosans, and β-glucans indicate that the non-gluten components may not be considered merely as inert filler. The viscoelasticity was affected by several factors (water, temperature, pH, ions). The aim was to show some approaches for modifying the viscoelasticity of wheat components.
Original languageEnglish
Title of host publicationLACC/IGW. 13th International Gluten Workshop Proceedings
EditorsCarlos Guzman
Place of PublicationCórdoba
PublisherUCOPress (Cordoba University Press)
Pages41
Number of pages44
ISBN (Electronic)978-84-9927-493-5
Publication statusPublished - 2 Dec 2019

Fingerprint

viscoelasticity
gluten
dough
product quality
wheat
seeds
pentosans
proteins
gliadin
glutenins
glucans
water temperature
researchers
starch
ions
testing

Cite this

Figueroa-Cárdenas, J. D. D., Hernández-Estrada, Z. J., Rayas-Duarte, P., Escalante Aburto, A., Ponce-García, N., & Simsek, S. (2019). Viscoelastic properties of wheat kernel, dough, gluten, proteins and non-gluten constituents on end-product quality. In C. Guzman (Ed.), LACC/IGW. 13th International Gluten Workshop Proceedings (pp. 41). Córdoba: UCOPress (Cordoba University Press).
Figueroa-Cárdenas, Juan de Dios ; Hernández-Estrada, Zorba Josué ; Rayas-Duarte, Patricia ; Escalante Aburto, Anayansi ; Ponce-García, Néstor ; Simsek, Senay. / Viscoelastic properties of wheat kernel, dough, gluten, proteins and non-gluten constituents on end-product quality. LACC/IGW. 13th International Gluten Workshop Proceedings. editor / Carlos Guzman. Córdoba : UCOPress (Cordoba University Press), 2019. pp. 41
@inproceedings{326511b23b6f41ebb6ccf0d41e76a876,
title = "Viscoelastic properties of wheat kernel, dough, gluten, proteins and non-gluten constituents on end-product quality",
abstract = "During the last two centuries, researchers indicated that gluten was the main functional component of wheat dough. It was reasonable, therefore, to assume that this protein was the major determinant of viscoelasticity of the dough. However, our rheological studies using creep, and relaxation tests on gluten proteins (glutenin, gliadins) and non-gluten from Osborne proteins as well as starch, pentosans, and β-glucans indicate that the non-gluten components may not be considered merely as inert filler. The viscoelasticity was affected by several factors (water, temperature, pH, ions). The aim was to show some approaches for modifying the viscoelasticity of wheat components.",
author = "Figueroa-C{\'a}rdenas, {Juan de Dios} and Hern{\'a}ndez-Estrada, {Zorba Josu{\'e}} and Patricia Rayas-Duarte and {Escalante Aburto}, Anayansi and N{\'e}stor Ponce-Garc{\'i}a and Senay Simsek",
year = "2019",
month = "12",
day = "2",
language = "English",
pages = "41",
editor = "Carlos Guzman",
booktitle = "LACC/IGW. 13th International Gluten Workshop Proceedings",
publisher = "UCOPress (Cordoba University Press)",
address = "Spain",

}

Figueroa-Cárdenas, JDD, Hernández-Estrada, ZJ, Rayas-Duarte, P, Escalante Aburto, A, Ponce-García, N & Simsek, S 2019, Viscoelastic properties of wheat kernel, dough, gluten, proteins and non-gluten constituents on end-product quality. in C Guzman (ed.), LACC/IGW. 13th International Gluten Workshop Proceedings. UCOPress (Cordoba University Press), Córdoba, pp. 41.

Viscoelastic properties of wheat kernel, dough, gluten, proteins and non-gluten constituents on end-product quality. / Figueroa-Cárdenas, Juan de Dios; Hernández-Estrada, Zorba Josué; Rayas-Duarte, Patricia; Escalante Aburto, Anayansi; Ponce-García, Néstor; Simsek, Senay.

LACC/IGW. 13th International Gluten Workshop Proceedings. ed. / Carlos Guzman. Córdoba : UCOPress (Cordoba University Press), 2019. p. 41.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

TY - GEN

T1 - Viscoelastic properties of wheat kernel, dough, gluten, proteins and non-gluten constituents on end-product quality

AU - Figueroa-Cárdenas, Juan de Dios

AU - Hernández-Estrada, Zorba Josué

AU - Rayas-Duarte, Patricia

AU - Escalante Aburto, Anayansi

AU - Ponce-García, Néstor

AU - Simsek, Senay

PY - 2019/12/2

Y1 - 2019/12/2

N2 - During the last two centuries, researchers indicated that gluten was the main functional component of wheat dough. It was reasonable, therefore, to assume that this protein was the major determinant of viscoelasticity of the dough. However, our rheological studies using creep, and relaxation tests on gluten proteins (glutenin, gliadins) and non-gluten from Osborne proteins as well as starch, pentosans, and β-glucans indicate that the non-gluten components may not be considered merely as inert filler. The viscoelasticity was affected by several factors (water, temperature, pH, ions). The aim was to show some approaches for modifying the viscoelasticity of wheat components.

AB - During the last two centuries, researchers indicated that gluten was the main functional component of wheat dough. It was reasonable, therefore, to assume that this protein was the major determinant of viscoelasticity of the dough. However, our rheological studies using creep, and relaxation tests on gluten proteins (glutenin, gliadins) and non-gluten from Osborne proteins as well as starch, pentosans, and β-glucans indicate that the non-gluten components may not be considered merely as inert filler. The viscoelasticity was affected by several factors (water, temperature, pH, ions). The aim was to show some approaches for modifying the viscoelasticity of wheat components.

M3 - Conference contribution

SP - 41

BT - LACC/IGW. 13th International Gluten Workshop Proceedings

A2 - Guzman, Carlos

PB - UCOPress (Cordoba University Press)

CY - Córdoba

ER -

Figueroa-Cárdenas JDD, Hernández-Estrada ZJ, Rayas-Duarte P, Escalante Aburto A, Ponce-García N, Simsek S. Viscoelastic properties of wheat kernel, dough, gluten, proteins and non-gluten constituents on end-product quality. In Guzman C, editor, LACC/IGW. 13th International Gluten Workshop Proceedings. Córdoba: UCOPress (Cordoba University Press). 2019. p. 41