Effect of viscoelasticity on foam development in zein–starch dough

Morphology and Properties of a New Biodegradable Material Prepared from Zein and Poly(butylene adipate-terephthalate) by Reactive Blending

“…During the rubbery plateau period, the storage modulus of the material remained stable. With the addition of zein, the storage modulus of the samples increases, which is attributed to the reinforcing effect provided by zein . It is consistent with the results from mechanical testing.…”

“…With the addition of zein, the storage modulus of the samples increases, which is attributed to the reinforcing effect provided by zein. 30 It is consistent with the results from mechanical testing. As can be seen from Figure 6b, the addition of zein causes the peak temperature of loss factor to increase, which represents an increase in the glass-transition temperature.…”

Relation between concentration and shear-extensional rheology properties of xanthan and guar gum solutions

“…Hyperbolic Contraction Flow is the method used in the present work and it has been used successfully for many systems such as suspensions (Moberg, Rigdahl, Stading, & Bragd, 2014), dough/dairy products (Berta, Gmoser, Krona, & Stading, 2015), commercial thickeners (Qazi, et al, 2017), food systems (Berta, Muskens, Schuster, & Stading, 2016;Berta, Wiklund, Kotz, & Stading, 2016;Oom, Pettersson, Taylor, & Stading, 2008) and polymer melts (Köpplmayr, et al, 2016). The advantages of this technique are that it can create a controlled extensional flow and is suitable for mediumviscosity fluids where melt elongation techniques or capillary breakup are not suitable.…”

Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/wheat flour blends

“…This problem has been addressed by the use of flours from non-wheat botanical sources, including rice (Torbica et al, 2010;Torres et al, 2014), chestnut (Demirkesen et al, 2010;Torres et al, 2014), soybean (Ribotta et al, 2004) among others. Results obtained with non-wheat flours are motivating, although some problems related to dough viscoelasticity and bread texture require further research (Berta et al, 2015). On the other hand, the bread production in underdeveloped economic and impoverished regions has been addressed by using inexpensive flour from local botanical sources, like cassava (Onyango et al, 2011), and sorghum (Schober et al, 2005).…”