Relaxation Behavior and the Application of Integral Constitutive Equations to Wheat Dough

Ramkumar, D. H.S.; Bhattacharya, Mrinal; Menjivar, Juan A.; Huang, Tao

doi:10.1111/j.1745-4603.1996.tb00092.x

Cited by 36 publications

(22 citation statements)

References 35 publications

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“…As the rheology of the wheat dough is very important for the bread volume and qualities (Ramkumar and others 1996; Atwell 2001; Yeh 2004; Kim and others 2008; Sinelli and others 2008), small deformation dynamic test (Kim and others 2008), spectroscopy method (Sinelli and others 2008), and magnetic resonance imaging method (Roulle and others 2005) have been reported in addition to international approved methods (ISO 1998; AACC 2000). …”

Section: Resultsmentioning

confidence: 99%

“…It seems that the physical properties of the dough measured by CPC test would be good indices to estimate the specific volume of the bread because the multiple regression analysis showed the high coefficient of determination between them. It is plausible because the physical properties of the dough are very important for the high expansion and specific volume of the bread (Ramkumar and others 1996; Atwell 2001; Kim and others 2008). The high correlation reveals that the CPC test reflects well the dough texture during the kneading.…”

Section: Resultsmentioning

confidence: 99%

“…For the evaluation of final qualities of the bread products, sensory test and physical measurements have been reported (ISO 1998; AACC 2000). It has been reported that the physical properties of the dough is very important to prepare the high‐quality bread (Ramkumar and others 1996; Kim and others 2008). For the rice/wheat blended dough, novel method to evaluate its physical properties was searched for.…”

Section: Introductionmentioning

confidence: 99%

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Characteristics of Bread Prepared from Wheat Flours Blended with Various Kinds of Newly Developed Rice Flours

Nakamura¹,

Suzuki²,

Ohtsubo³

2009

Journal of Food Science

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Characteristics of the bread prepared from wheat flour blended with the flour of various kinds of newly developed rice cultivars were investigated. Qualities of the bread made from wheat flour blended with rice flour have been reported to be inferior to those from 100% wheat flour bread. To improve its qualities, we searched for the new-characteristic rice flours among the various kinds of newly developed rice cultivars to blend with the wheat flour for the bread preparation. The most suitable new characteristic rices are combination of purple waxy rice, high-amylose rice, and sugary rice. Specific volume of the bread from the combination of wheat and these 3 kinds of rice flours showed higher specific volume (3.93) compared with the traditional wheat/rice bread (3.58). We adopted the novel method, continuous progressive compression test, to measure the physical properties of the dough and the bread in addition to the sensory evaluation. As a result of the selection of the most suitable rice cultivars and blending ratio with the wheat flour, we could develop the novel wheat/rice bread, of which loaf volume, physical properties, and tastes are acceptable and resistant to firming on even 4 d after the bread preparation. To increase the ratio of rice to wheat, we tried to add a part of rice as cooked rice grains. The specific volume and qualities of the bread were maintained well although the rice content of total flour increased from 30% to 40%.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Characteristics of Bread Prepared from Wheat Flours Blended with Various Kinds of Newly Developed Rice Flours

Nakamura¹,

Suzuki²,

Ohtsubo³

2009

Journal of Food Science

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“…In the following section, we consider how such features can be connected to the microstructural behavior of the gluten gel. A number of constitutive models with varying levels of complexities are available for doughs [Bagley et al (1988 Ramkumar et al (1996); Wang and Kokini (1995)]. In this article we select a level of complexity that is sufficient to explain the observed features, but yet simple enough so that we are not overwhelmed by a large number of equations containing an excessive number of material parameters to be fitted.…”

Section: B Network Modelmentioning

confidence: 99%

Large amplitude oscillatory shear flow of gluten dough: A model power-law gel

McKinley

Ewoldt

2011

Journal of Rheology

142

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SYNOPSISIn a previous paper [Ng and McKinley (2008)], we demonstrated that gluten gels can best be understood as a polymeric network with a power-law frequency response that reflects the fractal structure of the gluten network. Large deformation tests in both transient shear and extension show that in the absence of rigid starch fillers these networks are also time-strain factorizable up to very large strain amplitudes ( ). In the present work, we further explore the non-linear rheological behavior of these critical gels by considering the material response obtained in large amplitude oscillatory shear (LAOS) over a wide range of strains and frequencies. We use a Lissajous representation to compare the measured material response with the predictions of a network theory that is consistent with the proposed molecular structure of gluten gels. In the linear viscoelastic regime, the Lissajous figures are elliptical as expected and can be quantitatively described by the same power-law relaxation parameters determined independently 2 from earlier experiments. In the non-linear regime, the Lissajous curves show two prominent additional features. Firstly a gradual softening of the network indicated by the rotation of the major axis. This feature is accounted for in the model by the inclusion of a simple non-linear network destruction term that reflects the reduction in network connectivity as the polymer chains are increasingly stretched. Secondly, a distinct upturn in the viscoelastic stress is discernable at large strains. We show that this phenomenon can be modeled by considering the effects of finitely extensible segments in the elastic network. We apply this model to other large amplitude transient flows such as the start-up of steady shear and extension. In addition to quantitative prediction of the evolution of stress in the gluten gel, we find that the onset of strongly non-linear unsteady phenomena such as edge instability in shear and sample rupture during extension can be understood as consequences of the finite extensibility and increased dissociation of the network filaments. (2008)] have shown that under small amplitude oscillatory conditions, as well as in large deformations in either shear or extension, the gluten gel can best be understood as consisting of flexible/semi-flexible segments that are interconnected to form a gel network. The interstitial spaces are filled with water but have minimal direct effect on the rheology as little or no solvent contribution to the total stress can be detected. For time scales that are greater than the Rouse relaxation time of the polymeric network segments, we also demonstrated that the quasi-linear behavior in an unfilled gluten gel is time-strain separable up to large strains and can be welldescribed by the generalized gel equation: 3 I INTRODUCTIONwhere is the finger strain tensor. The expression can also be rewritten in terms of the finite strain rate tensor in the following way:( 2) where [Bird et al. (1987a)].Our previous studies also showed that in start-up ...

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“…The degree of frequency dependence can also be determined by the well‐known power law parameters ( G ′ = A . ω B ) described by Ramkumar and Bhattacharya . In the power law relationship, G ′ is the storage modulus, ω is the oscillation frequency in rad s −1 , A is a constant, and the exponent B is the slope in a log–log plot of G ′ versus ω .…”

Section: Discussionmentioning

confidence: 99%

The crosslinking degree controls the mechanical, rheological, and swelling properties of hyaluronic acid microparticles

Shimojo

Pires

Lichy

et al. 2014

J Biomedical Materials Res

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Viscosupplements, used for treating joint and cartilage diseases, restore the rheological properties of synovial fluid, regulate joint homeostasis and act as scaffolds for cell growth and tissue regeneration. Most viscosupplements are hydrogels composed of hyaluronic acid (HA) microparticles suspended in fluid HA. These microparticles are crosslinked with chemicals to assure their stability against enzyme degradation and to prolong the action of the viscosupplement. However, the crosslinking also modifies the mechanical, swelling and rheological properties of the HA microparticle hydrogels, with consequences on the effectiveness of the application. The aim of this study is to correlate the crosslinking degree (CD) with these properties to achieve modulation of HA/DVS microparticles through CD control. Because divinyl sulfone (DVS) is the usual crosslinker of HA in viscosupplements, we examined the effects of CD by preparing HA microparticles at 1:1, 2:1, 3:1, and 5:1 HA/DVS mass ratios. The CD was calculated from inductively coupled plasma spectrometry data. HA microparticles were previously sized to a mean diameter of 87.5 µm. Higher CD increased the viscoelasticity and the extrusion force and reduced the swelling of the HA microparticle hydrogels, which also showed Newtonian pseudoplastic behavior and were classified as covalent weak. The hydrogels were not cytotoxic to fibroblasts according to an MTT (3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide) assay.

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Relaxation Behavior and the Application of Integral Constitutive Equations to Wheat Dough

Cited by 36 publications

References 35 publications

Characteristics of Bread Prepared from Wheat Flours Blended with Various Kinds of Newly Developed Rice Flours

Characteristics of Bread Prepared from Wheat Flours Blended with Various Kinds of Newly Developed Rice Flours

Large amplitude oscillatory shear flow of gluten dough: A model power-law gel

The crosslinking degree controls the mechanical, rheological, and swelling properties of hyaluronic acid microparticles

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