کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4516025 1322339 2012 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Large deformation stress relaxation and compression-recovery of gluten representing different wheat classes
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Large deformation stress relaxation and compression-recovery of gluten representing different wheat classes
چکیده انگلیسی

Despite the great variety of physicochemical and rheological tests available for measuring wheat flour, dough and gluten quality, the US wheat marketing system still relies primarily on wheat kernel hardness and growing season to categorize cultivars. To better understand and differentiate wheat cultivars of the same class, the tensile strength, and stress relaxation behavior of gluten from 15 wheat cultivars was measured and compared to other available physicochemical parameters, including but not limited to protein content, glutenin macropolymer content (GMP) and bread loaf volume. In addition, a novel gluten compression–relaxation (Gluten CORE) instrument was used to measure the degree of elastic recovery of gluten for 15 common US wheat cultivars. Gluten strength ranged from 0.04 to 0.43 N at 500% extension, while the degree of recovery ranged from 5 to 78%. Measuring gluten strength clearly differentiated cultivars within a wheat class; nonetheless it was not a good predictor of baking quality on its own in terms of bread volume. Gluten strength was highly correlated with mixograph mixing times (r = 0.879) and degree of recovery (r = 0.855), suggesting that dough development time was influenced by gluten strength and that the CORE instrument was a suitable alternative to tensile testing, since it is less time intensive and less laborious to use.


► Large deformation tensile tests showed a true elastic force not seen before.
► The elastic force was essentially a constant proportion of the total force.
► A new compression-recovery test was introduced here.
► It was faster and easier to operate as compared to the tensile testing.
► Crosslinks and/or entanglements appear to play the main role in gluten elasticity.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 55, Issue 3, May 2012, Pages 366–372
نویسندگان
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