Effect of mixing on LAOS properties of hard wheat flour dough

Küçük Resim Yok

Tarih

2016

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Elsevier Sci Ltd

Erişim Hakkı

info:eu-repo/semantics/openAccess

Özet

Large Amplitude Oscillatory Shear (LAOS) tests were conducted at strains ranging from 0.01% to 200% and different frequencies (20, 10, 1, and 0.1 rad/sec) on hard wheat flour dough samples obtained from the different phases of Farinograph mixing: 1) at the first peak, 2) 5 min after the first peak, 3) 12 min after the first peak, 4) at the 20th min. All samples showed strain stiffening and shear thinning behavior in large strains. The gluten network is the origin of strain stiffening behavior and the rearrangement of the suspended starch matrix is the origin of shear thinning behavior. LAOS enables us to independently deconvolute these two events offering new insights into the structural origins of rheological properties in the non-linear region. Dough samples started to show strain softening and shear thickening after giving a peak around 100% strain due to the onset of the breakdown of the gluten network. (C) 2016 Elsevier Ltd. All rights reserved.

Açıklama

Anahtar Kelimeler

LAOS parameters, Non-linear rheology, Lissajous-Bowditch curves, Hard wheat flour dough, Farinograph mixing

Kaynak

Journal of Food Engineering

WoS Q Değeri

Q1

Scopus Q Değeri

Q1

Cilt

190

Sayı

Künye