Effect of mixing on LAOS properties of hard wheat flour dough

Abstract

Hard wheat flour dough Farinograph mixing a b s t r a c t 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.

Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers

“…Small amplitude oscillatory shear test was performed according to previously published methods with minor modifications (Li, Zhang, Zhu, & Peng, ; Yazar, Duvarci, Tavman, & Kokini, ). Specifically, dough samples were wrapped in plastic film and kept at 90% relative humidity and a temperature of 30 °C for 20 min prior to analysis.…”

The SAOS, MAOS and LAOS behavior of a concentrated suspension of tomato paste and its prediction using the Bird-Carreau (SAOS) and Giesekus models (MAOS-LAOS)

“…The material's nonlinear behavior is classified in six categories depending the sign of the third Chebyshev polynomials as: strain stiffening when e 3 > 0, linear elastic when e 3 ¼ 0, strain softening when e 3 < 0, shear thickening v 3 > 0, linear viscous when v 3 ¼ 0, shear thinning when v 3 < 0. Other details of these calculations and their interpretation are given in Yazar et al, 2016.…”

“…Recently, there are several publications about nonlinear behavior of structured food materials, such as dough, xanthan gum, egg foams, mashed potato, chocolate, polysaccharides, which showed a rich nonlinear behavior captured with LAOS analysis (Yazar et al, 2016(Yazar et al, , 2017van der Vaart et al, 2013;Joyner and Meldrum, 2016;Foungfuchat et al, 2012;Carmona et al, 2014;Ptaszek, 2015;Duvarci et al, 2017;Melito et al, 2013aMelito et al, , 2013bSzopinski and Gerrit, 2016;Gunasekaran and Ak, 2002;Ng et al, 2011). The structural changes of these different foodstuffs (concentrate suspensions, emulsions, foams, polysaccharide solutions, cheese etc.)…”

The Distribution of Nanoclay Particles at the Interface and Their Influence on the Microstructure Development and Rheological Properties of Reactively Processed Biodegradable Polylactide/Poly(butylene succinate) Blend Nanocomposites

“…There have been many attempts to develop rheological methodologies and model viscoelastic behavior for obtaining the best structure-property correlation in polymer blends [ 23 , 24 , 25 , 26 ]. Over the last few years, rheological analysis based on large amplitude oscillatory shear (LAOS) flow has attracted significant attention owing to its high precision for predicting blends structure-property correlations [ 27 , 28 , 29 ]. A new technique, adapted to LAOS flows, is the Fourier transform (FT) rheology method, which allows to quantitatively probe non-linear rheological responses [ 30 , 31 ].…”