Evaluation of visco‐elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain

• Published in: Journal of the science of food and agriculture Vol. 97; no. 4; pp. 1235 - 1243
• Main Authors: Ponce‐García, Néstor, Ramírez‐Wong, Benjamín, Torres‐Chávez, Patricia I, Figueroa‐Cárdenas, Juan de Dios, Serna‐Saldívar, Sergio O, Cortez‐Rocha, Mario O, Escalante‐Aburto, Anayansi
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01-03-2017; John Wiley and Sons, Limited
• Subjects: Agronomy; Bread; compression test; Compression tests; Conditioning; Correlation; Dough; Edible Grain; Elasticity; Flour; Flour - analysis; Food Handling - methods; Food science; Glutens - analysis; Humans; Kernels; Rheology; Species Specificity; Stress, Mechanical; Triticum - classification; Triticum aestivum; Viscoelasticity; Viscosity; visco‐elasticity; Water; Wheat; compression test; wheat; visco-elasticity; dough
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.7855

BACKGROUND
The aim of this research was to evaluate the visco‐elastic properties of conditioned wheat kernels and their doughs by applying the compression test under a small strain. Conditioned wheat kernels and their doughs, from soft and hard wheat classes were evaluated for total work (Wt), elastic work (We) and plastic work (Wp).
RESULTS
Soft wheat kernels showed lower We than Wp, while the hard wheat kernels had a We that was higher than Wp. Regarding dough visco‐elasticity, cultivars from soft and hard wheat showed higher Wp than We. The degree of elasticity (DE%) of the conditioned wheat kernel related to its dough decreased ∼46% in both wheat classes. The Wt, We and Wp from the soft wheat kernel and dough correlated with physico‐chemical and farinographic flour tests. The Wt, Wp and the maximum compression force (Fmax) of the dough from hard wheat class presented highly significant negative correlations with wet gluten.
CONCLUSION
The visco‐elasticity parameters from compression test presented significant differences among conditioned wheat classes and their doughs. © 2016 Society of Chemical Industry