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

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), elast...

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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
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Abstract	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
AbstractList	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 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 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 (W sub(t)), elastic work (W sub(e)) and plastic work (W sub(p)). RESULTS Soft wheat kernels showed lower W sub(e) than W sub(p), while the hard wheat kernels had a W sub(e) that was higher than W sub(p). Regarding dough visco-elasticity, cultivars from soft and hard wheat showed higher W sub(p) than W sub(e). The degree of elasticity (DE%) of the conditioned wheat kernel related to its dough decreased 46% in both wheat classes. The W sub(t), W sub(e) and W sub(p) from the soft wheat kernel and dough correlated with physico-chemical and farinographic flour tests. The W sub(t), W sub(p) and the maximum compression force (F sub(max)) 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. BACKGROUNDThe 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 ).RESULTSSoft 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.CONCLUSIONThe visco-elasticity parameters from compression test presented significant differences among conditioned wheat classes and their doughs. © 2016 Society of Chemical Industry. 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 (W ), elastic work (W ) and plastic work (W ). Soft wheat kernels showed lower W than W , while the hard wheat kernels had a W that was higher than W . Regarding dough visco-elasticity, cultivars from soft and hard wheat showed higher W than W . The degree of elasticity (DE%) of the conditioned wheat kernel related to its dough decreased ∼46% in both wheat classes. The W , W and W from the soft wheat kernel and dough correlated with physico-chemical and farinographic flour tests. The W , W and the maximum compression force (F ) of the dough from hard wheat class presented highly significant negative correlations with wet gluten. The visco-elasticity parameters from compression test presented significant differences among conditioned wheat classes and their doughs. © 2016 Society of Chemical Industry.
Author	Serna‐Saldívar, Sergio O Ramírez‐Wong, Benjamín Escalante‐Aburto, Anayansi Torres‐Chávez, Patricia I Cortez‐Rocha, Mario O Ponce‐García, Néstor Figueroa‐Cárdenas, Juan de Dios
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Snippet	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... 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... 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... BACKGROUNDThe aim of this research was to evaluate the visco-elastic properties of conditioned wheat kernels and their doughs by applying the compression test...
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SubjectTerms	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
Title	Evaluation of visco‐elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain
URI	https://onlinelibrary.wiley.com/doi/abs/10.1002%2Fjsfa.7855 https://www.ncbi.nlm.nih.gov/pubmed/27322412 https://www.proquest.com/docview/1863139720 https://search.proquest.com/docview/1826704318 https://search.proquest.com/docview/1868337688 https://search.proquest.com/docview/1884105916
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