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

Abstract

Despite considerable research into the rheological properties of HMW-GS and LMW-GS, basic information on kernel mechanical and dough viscoelastic properties of these glutenins are limited. Rheological behavior of dough and how it is affected by external (moisture, temperature, and ions) and internal (composition) factors are far from being fully understood. In particular, water, protein, and HMW-GS have a strong influence on the performance of dough and its final products; but the available information on these effects remains unclear and sometimes conflicting. Creep viscosity of non-gluten components (ƞ0) at optimum water absorption dough showed relatively higher influence in quality than viscosity (ƞ1 and ƞ2) of proteins. The ƞ1 played a minor role in the quality indicators of bread studied, except for rheological properties of dough. The presence of certain HMW-GS was associated with several quality tests. The aim was to show some approaches for modifying the viscoelasticity of wheat components by disrupting some hydrogen-bonds in proteins, starch from kernels, flours, and doughs and improve the end-product quality.
Original languageEnglish
Title of host publicationLACC/IGW. 13th International Gluten Workshop Proceedings
PublisherUCOPress (Cordoba University Press)
Pages41-44
Number of pages4
ISBN (Print)978-84-9927-493-5
Publication statusPublished - 2019

Fingerprint

gluten
dough
product quality
wheat
seeds
proteins
rheological properties
viscosity
viscoelasticity
glutenins
water uptake
breads
hydrogen
flour
starch
ions
temperature
water
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 LACC/IGW. 13th International Gluten Workshop Proceedings (pp. 41-44). 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. UCOPress (Cordoba University Press), 2019. pp. 41-44
@inproceedings{3289e3c54ba040d581f37c47af8ca75f,
title = "Viscoelastic properties of wheat kernel, dough, gluten, proteins and non-gluten constituents on end-product quality",
abstract = "Despite considerable research into the rheological properties of HMW-GS and LMW-GS, basic information on kernel mechanical and dough viscoelastic properties of these glutenins are limited. Rheological behavior of dough and how it is affected by external (moisture, temperature, and ions) and internal (composition) factors are far from being fully understood. In particular, water, protein, and HMW-GS have a strong influence on the performance of dough and its final products; but the available information on these effects remains unclear and sometimes conflicting. Creep viscosity of non-gluten components (ƞ0) at optimum water absorption dough showed relatively higher influence in quality than viscosity (ƞ1 and ƞ2) of proteins. The ƞ1 played a minor role in the quality indicators of bread studied, except for rheological properties of dough. The presence of certain HMW-GS was associated with several quality tests. The aim was to show some approaches for modifying the viscoelasticity of wheat components by disrupting some hydrogen-bonds in proteins, starch from kernels, flours, and doughs and improve the end-product quality.",
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",
language = "English",
isbn = "978-84-9927-493-5",
pages = "41--44",
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 LACC/IGW. 13th International Gluten Workshop Proceedings. UCOPress (Cordoba University Press), pp. 41-44.

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. UCOPress (Cordoba University Press), 2019. p. 41-44.

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

Y1 - 2019

N2 - Despite considerable research into the rheological properties of HMW-GS and LMW-GS, basic information on kernel mechanical and dough viscoelastic properties of these glutenins are limited. Rheological behavior of dough and how it is affected by external (moisture, temperature, and ions) and internal (composition) factors are far from being fully understood. In particular, water, protein, and HMW-GS have a strong influence on the performance of dough and its final products; but the available information on these effects remains unclear and sometimes conflicting. Creep viscosity of non-gluten components (ƞ0) at optimum water absorption dough showed relatively higher influence in quality than viscosity (ƞ1 and ƞ2) of proteins. The ƞ1 played a minor role in the quality indicators of bread studied, except for rheological properties of dough. The presence of certain HMW-GS was associated with several quality tests. The aim was to show some approaches for modifying the viscoelasticity of wheat components by disrupting some hydrogen-bonds in proteins, starch from kernels, flours, and doughs and improve the end-product quality.

AB - Despite considerable research into the rheological properties of HMW-GS and LMW-GS, basic information on kernel mechanical and dough viscoelastic properties of these glutenins are limited. Rheological behavior of dough and how it is affected by external (moisture, temperature, and ions) and internal (composition) factors are far from being fully understood. In particular, water, protein, and HMW-GS have a strong influence on the performance of dough and its final products; but the available information on these effects remains unclear and sometimes conflicting. Creep viscosity of non-gluten components (ƞ0) at optimum water absorption dough showed relatively higher influence in quality than viscosity (ƞ1 and ƞ2) of proteins. The ƞ1 played a minor role in the quality indicators of bread studied, except for rheological properties of dough. The presence of certain HMW-GS was associated with several quality tests. The aim was to show some approaches for modifying the viscoelasticity of wheat components by disrupting some hydrogen-bonds in proteins, starch from kernels, flours, and doughs and improve the end-product quality.

M3 - Conference contribution

SN - 978-84-9927-493-5

SP - 41

EP - 44

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

PB - UCOPress (Cordoba University Press)

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 LACC/IGW. 13th International Gluten Workshop Proceedings. UCOPress (Cordoba University Press). 2019. p. 41-44