Relationships between wheat flour baking properties and tensile characteristics of derived thermoplastic films

Biocomposites Based on Plasticized Wheat Flours: Effect of Bran Content on Thermomechanical Behavior

“…The refined F0 flour, following the plasticization process, shows mechanical properties in line with other flours, with comparable alveographic characteristics, tested in previous works [ 3 ]. As evidenced in Figure 4 a, good elongation values (54%) correspond to a moderate tensile strength (1.23 MPa), which is the main drawback of TPWFs.…”

“…F3, with the highest fiber fraction among the selected flours, highlighted the prevalent presence of bran particles ( Figure 3 d), with the plasticized starch having reduced adherence to the bran particles. Fibrous agglomerates and not well plasticized starch particles were noted: Due to the hindering effect of the large amount of bran fiber, wheat flour granules were less capable of forming hydrogen bonds with plasticizers through their hydroxyl groups, leaving some domains unreacted with unplasticized starch particles [ 3 , 20 ]. In general, while observed morphologies in TPF1 and TPF2 can confirm the ductility of the films, to the expense of low strength (that actually increased in TPF2 due to increased filler content), TPF3 appears saturated with the reinforcement phase and a matrix phase close to the wettability limit of the fibers.…”

“…Plasticization of the samples was carried out with an Xplore Microcompounder 5 & 15 cc extruder (DSM, Sittard, The Netherlands) by considering suitable contents of glycerol, water and other process facilitating additives, as reported in our previous work [ 3 ]: Flour (68%, w / w ), glycerol (23%, w / w ), magnesium stearate (1.8%, w / w ), sorbitol (5.2%, w / w ), PVA in aqueous solution PVA/water 1:20 (2%, w / w ). The initial process parameters were set as reported in our previous paper on refined flours: Temperature profile (T set 2) in the three heating zones of the extruder at 130–135–140 °C and mixing at 30 rounds per minute (rpm) for 6 min [ 4 ].…”

“…However, there is literature on the use of wheat flours to obtain bioplastics as an energetically and economically cheap alternative to purified starch [ 1 , 2 ]. Previous research from our group demonstrated that the tensile properties of thermoplastic films depended on wheat grain hardness and baking properties of refined flours [ 3 , 4 ]. However, the use of wholegrain flours has received limited attention, even if this approach could be of relevance for the reinforcement effect, due to bran, on the overall performance of plasticized starches [ 5 ].…”

Gluten free edible film based on rice flour reinforced by guabiroba (Campomanesia xanthocarpa) pulp

“…[9][10][11][12] In recent years, various types of flour have been investigated as a suitable materials for use in the preparation of edible films. [13][14][15] Rice flour is a readily accessible, non-toxic, edible, and biodegradable raw material; moreover, due to its gel-forming properties, it is considered as an excellent matrix for the production of edible films. [16,17] Rice flour is a starchy gluten free material derived from rice (Oryza sativa L.), which is the world's most abundantly produced food and the primary source of energy for half the population.…”