Influence of water addition methods on water mobility characterization and rheological properties of wheat flour dough

Yang, Yuling; Guan, Erqi; Zhang, Tingjing; Li, Mengmeng; Bian, Ke

doi:10.1016/j.jcs.2019.102791

Cited by 57 publications

(27 citation statements)

References 22 publications

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“…Specifically, we noted that the K coefficient increased rapidly below ε = 0.125 but increased slowly at high strain values. The variation of K and n values due to the change of strain rate conforms to the general law of dough viscosity and viscosity (Yang et al., ). For the dough obtained by the vacuum mixer, the K value was always the largest and the n was the smallest, suggesting that the dough had the best consistency with the worst fluidity.…”

Section: Resultssupporting

confidence: 72%

“…The two typical experimental curves obtained from the lubricated squeezing flow test are presented in Figure 1A and 1B, respectively. Curves were similar in the lubricated uniaxial compression for flour, water and dough for all examined samples in all tests (Figure 1A, B; Yang, Guan, Zhang, Li, & Bian, ). Based on the data, the faster the probe moves, the greater the force required to reach the same displacement.…”

Section: Resultsmentioning

confidence: 69%

“…). Typical variation in apparent biaxial extensional viscosity ( η ) with the biaxial strain rate for the three displacement speeds at the increasing strain rate (Yang et al., ). The K value of dough samples prepared by different mixers.…”

Section: Resultsmentioning

confidence: 97%

“…(A) Typical variation in stress ( σ ) as a function of displacement ( δ ) of dough at three different speeds (Yang et al. ). Typical variation in apparent biaxial extensional viscosity ( η ) with the biaxial strain rate for the three displacement speeds at the increasing strain rate (Yang et al., ).…”

Section: Resultsmentioning

confidence: 99%

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

Yang

Guan

Zhang

et al. 2020

Journal of Food Science

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Large deformation characteristics in biaxial tensile and stress relaxation, and small deformation properties in frequency sweeping and microstructure of dough produced by three kinds of mixers were assessed in this study. Differences in noodle quality were also compared. Results indicated that dough made by vacuum or spiral mixer had good resistance to external force and good resilience. But the dough and noodles made by vacuum mixer showed the best tensile and cooking properties respectively, and had overall the best performance. Confocal microscopy revealed that the protein matrix of the three doughs formed along the direction of shear flow, whereas the starch granules of dough made by the vacuum mixer were tightly wrapped in gluten, resulting in a compact and sequential gluten network. Other samples showed signs of minor structural damage (pin mixer) or the presence of holes (spiral mixer). Assessment using Pearson correlation analysis identified a number of significant correlation coefficients between the dough rheological characteristics and noodle quality. Characterization of biaxial tensile and stress relaxation was advantageous for noodle assessment prediction. The index of flow and degree of deformation were negatively correlated with tensile properties. Frequency scanning is superior in predicting cooking and stretching characteristics of noodles. Integrated Food ScienceMixers on quality of dough and noodles . . .where σ max is the maximum stress (Pa); and σ e is the stress of relaxation equilibrium (Pa).

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Section: Resultssupporting

confidence: 72%

Section: Resultsmentioning

confidence: 69%

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

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

Yang

Guan

Zhang

et al. 2020

Journal of Food Science

Self Cite

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“…Gluten development during dough mixing at low water absorption is limited and mixing conditions lead to the distinct of gluten matrix formation (Hayta & Alpaslan, 2001). Previous studies on factors affecting noodle quality mainly focused on mixing process, including mixing methods (vacuum mixing, manual mixing), mixing parameter (water addition, mixing time, stirring speed) and paddle shapes (Solah et al , 2007; Liu et al , 2015; Shao et al , 2019; Yang et al , 2019; Liu et al , 2020). However, few studies focused on improving noodle quality by changing ingredient mixing procedure.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

Zhao

Shang

Wang

et al. 2020

Int J of Food Sci Tech

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The influence and mechanism of ingredient mixing procedure on the quality characteristics of noodle enriched with hulless barley flour were investigated. Dough crumb mixing (DC-M) procedure was used to prepare wheat and hulless barley crumbly dough, respectively, then mixed and sheeted. Flour mixing (F-M) procedure referred to mixing wheat and hulless barley flour thoroughly before adding water. Dough sheet mixing (DS-M) procedure was that wheat and hulless barley dough sheet were prepared, respectively, and then stacked up together for sheeting. The results showed that DC-M procedure could improve the uniformity of water distribution and presented a better gluten network. Noodle made by DC-M showed the highest sensory score, best texture and cooking properties. According to the investigations of dynamic rheological, water distribution and microstructure of dough and/or noodle, the mechanism of improving noodle quality by DC-M may be attributed to the weakening effects on fibre as a physical barrier, then reduce the competitive absorption of water by fibre with gluten, which contributed to a more uniform and compact gluten network structure. This study provided an available way to prepare good quality noodles with non-gluten and high dietary fibre grains with no chemical additives, just by changing the ingredient mixing procedure.

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Traditional Dough in the Era of Internet of Things: Edible, Renewable, and Reconfigurable Skin‐Like Iontronics

Lei

Huang

2019

Adv Funct Materials

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With the rapid development of Internet of Things technology, interactive interfaces that can promote bidirectional communications between human beings and machines will certainly play an important role. Current electronic or iontronic systems meet diverse requirements such as conductivity, mechanical compliance, stimuli responsiveness, long‐time duration, and even biocompatibility. However, for future large‐scale applications, non‐degradable and non‐recyclable components in these devices cause resource waste and environmental pollution. Here, traditional dough is used to replace non‐recyclable conductive components and fabricate a type of renewable and reconfigurable smart skin. These smart skins are self‐healing, mechanically adaptable to irregular interfaces, and can sense different gestures of a prosthetic hand as well as large and subtle scale of human motion. This work greatly extends the material choice and enables new functionality for skin‐like iontronics, and may address the concern about their impact on human health and environmental issues in the era of Internet of Things.

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Influence of water addition methods on water mobility characterization and rheological properties of wheat flour dough

Cited by 57 publications

References 22 publications

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

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

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

Traditional Dough in the Era of Internet of Things: Edible, Renewable, and Reconfigurable Skin‐Like Iontronics

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