Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties

Z. J. Hernández-Estrada; P. Rayas-Duarte; J. D.C. Figueroa; E. Morales-Sánchez

doi:10.1016/j.jfoodeng.2014.06.034

Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties

Z. J. Hernández-Estrada, P. Rayas-Duarte, J. D.C. Figueroa, E. Morales-Sánchez

Research output: Contribution to journal › Article › peer-review

27 Scopus citations

Abstract

The effects of high molecular weight-glutenin subunits on creep and recovery viscoelasticity of fully developed dough were investigated. The components of a Kelvin-Voigt model were used to evaluate viscoelasticity contributions and correlations. Elastic moduli of wheat dough G₁ and G₂ of specific glutenins correlated with quality indicators while shear modulus G₀ seem to contribute in a lower extent. Glu-D1 5 + 10 showed higher elasticity in G₀, G₁ and G₂ compared to Glu-D1 2 + 12. Glu-B1 17 + 18 presented higher elasticity for G ₀, G₁ and G₂ compared to 7 + 8 and 7 + 9. Viscosity η₀ showed higher correlation than viscosity (η₁ and η₂) indicating that the two factors were important in explaining swelling capacity of proteins η₂ and viscosity of non-gluten components η₀ in dough. Viscosities η₀, η₁ and η₂ were higher in 5 + 10 and 17 + 18 compared to the other compositions. Viscosity η₁ seems to play minor role. Protein and wet gluten were significantly correlated indicating that dough viscoelasticity is related to glutenin composition.

Original language	English
Pages (from-to)	62-68
Number of pages	7
Journal	Journal of Food Engineering
Volume	143
DOIs	https://doi.org/10.1016/j.jfoodeng.2014.06.034
State	Published - Dec 2014
Externally published	Yes

Keywords

Creep
Glutenins
Kelvin-Voigt model
Viscoelasticity
Wheat doughs

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10.1016/j.jfoodeng.2014.06.034

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title = "Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties",

abstract = "The effects of high molecular weight-glutenin subunits on creep and recovery viscoelasticity of fully developed dough were investigated. The components of a Kelvin-Voigt model were used to evaluate viscoelasticity contributions and correlations. Elastic moduli of wheat dough G1 and G2 of specific glutenins correlated with quality indicators while shear modulus G0 seem to contribute in a lower extent. Glu-D1 5 + 10 showed higher elasticity in G0, G1 and G2 compared to Glu-D1 2 + 12. Glu-B1 17 + 18 presented higher elasticity for G 0, G1 and G2 compared to 7 + 8 and 7 + 9. Viscosity η0 showed higher correlation than viscosity (η1 and η2) indicating that the two factors were important in explaining swelling capacity of proteins η2 and viscosity of non-gluten components η0 in dough. Viscosities η0, η1 and η2 were higher in 5 + 10 and 17 + 18 compared to the other compositions. Viscosity η1 seems to play minor role. Protein and wet gluten were significantly correlated indicating that dough viscoelasticity is related to glutenin composition.",

keywords = "Creep, Glutenins, Kelvin-Voigt model, Viscoelasticity, Wheat doughs",

author = "Hern{\'a}ndez-Estrada, {Z. J.} and P. Rayas-Duarte and Figueroa, {J. D.C.} and E. Morales-S{\'a}nchez",

note = "Funding Information: Zorba Josu{\'e} Hern{\'a}ndez Estrada acknowledges the financial support received from CONACyT for his Ph.D. studies, and to Oklahoma State University for the facilities during his research visit. We also wish to acknowledge Palgunan Kalyanaraman and Pavalee Chompoorat from the Robert M. Kerr Food & Agricultural Products Center at Oklahoma State University for their technical assistance.",

year = "2014",

month = dec,

doi = "10.1016/j.jfoodeng.2014.06.034",

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volume = "143",

pages = "62--68",

journal = "Journal of Food Engineering",

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AU - Hernández-Estrada, Z. J.

AU - Rayas-Duarte, P.

AU - Figueroa, J. D.C.

AU - Morales-Sánchez, E.

N1 - Funding Information: Zorba Josué Hernández Estrada acknowledges the financial support received from CONACyT for his Ph.D. studies, and to Oklahoma State University for the facilities during his research visit. We also wish to acknowledge Palgunan Kalyanaraman and Pavalee Chompoorat from the Robert M. Kerr Food & Agricultural Products Center at Oklahoma State University for their technical assistance.

PY - 2014/12

Y1 - 2014/12

N2 - The effects of high molecular weight-glutenin subunits on creep and recovery viscoelasticity of fully developed dough were investigated. The components of a Kelvin-Voigt model were used to evaluate viscoelasticity contributions and correlations. Elastic moduli of wheat dough G1 and G2 of specific glutenins correlated with quality indicators while shear modulus G0 seem to contribute in a lower extent. Glu-D1 5 + 10 showed higher elasticity in G0, G1 and G2 compared to Glu-D1 2 + 12. Glu-B1 17 + 18 presented higher elasticity for G 0, G1 and G2 compared to 7 + 8 and 7 + 9. Viscosity η0 showed higher correlation than viscosity (η1 and η2) indicating that the two factors were important in explaining swelling capacity of proteins η2 and viscosity of non-gluten components η0 in dough. Viscosities η0, η1 and η2 were higher in 5 + 10 and 17 + 18 compared to the other compositions. Viscosity η1 seems to play minor role. Protein and wet gluten were significantly correlated indicating that dough viscoelasticity is related to glutenin composition.

AB - The effects of high molecular weight-glutenin subunits on creep and recovery viscoelasticity of fully developed dough were investigated. The components of a Kelvin-Voigt model were used to evaluate viscoelasticity contributions and correlations. Elastic moduli of wheat dough G1 and G2 of specific glutenins correlated with quality indicators while shear modulus G0 seem to contribute in a lower extent. Glu-D1 5 + 10 showed higher elasticity in G0, G1 and G2 compared to Glu-D1 2 + 12. Glu-B1 17 + 18 presented higher elasticity for G 0, G1 and G2 compared to 7 + 8 and 7 + 9. Viscosity η0 showed higher correlation than viscosity (η1 and η2) indicating that the two factors were important in explaining swelling capacity of proteins η2 and viscosity of non-gluten components η0 in dough. Viscosities η0, η1 and η2 were higher in 5 + 10 and 17 + 18 compared to the other compositions. Viscosity η1 seems to play minor role. Protein and wet gluten were significantly correlated indicating that dough viscoelasticity is related to glutenin composition.

KW - Creep

KW - Glutenins

KW - Kelvin-Voigt model

KW - Viscoelasticity

KW - Wheat doughs

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U2 - 10.1016/j.jfoodeng.2014.06.034

DO - 10.1016/j.jfoodeng.2014.06.034

M3 - Artículo

SN - 0260-8774

VL - 143

SP - 62

EP - 68

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -

Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties

Abstract

Keywords

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