Rheological Behaviour of Wheat Endosperm—Proposal for Classification Basedon the Rheological Characteristics of EndospermTest Samples

Haddad, Yassine; Bénet, Jean‐Claude; Delenne, Jean‐Yves; Mermet, Anna; Abécassis, Joël

doi:10.1006/jcrs.2000.0373

Cited by 41 publications

(42 citation statements)

References 3 publications

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“…Haddad et al (2001) demonstrated that endosperm of different wheat classes showed mechanical properties that could be explained by rheological models. They tested wheat endosperm in parallelepiped shaped form and described a viscoelastic behaviour with a threshold similar to that observed in other materials such as metals and polymers.…”

Section: Coefficient Of Viscositymentioning

confidence: 99%

Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests

Escalante‐Aburto¹,

Figueroa‐Cárdenas²,

Velés‐Medina³

et al. 2017

International Agrophysics

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A b s t r a c t. Little attention has been given to the influence of non-gluten components on the viscoelastic properties of wheat flour dough, bread making process and their products. The aim of this study was to evaluate by creep tests the viscoelastic properties of tablets manufactured from Osborne solubility fractions (globulins, gliadins, glutenins, albumins and residue), pentosans, flour and bread. Hard and soft wheat cultivars were used to prepare the reconstituted tablets. Sintered tablets (except flour and bread) showed similar values to those obtained from the sum of the regression coefficients of the fractions. Gliadins and albumins accounted for about 54% of the total elasticity. Gliadins contributed with almost half of the total viscosity (45.7%), and showed the highest value for the viscosity coefficient of the viscous element. When the effect of dilution was evaluated, the residue showed the highest instantaneous elastic modulus (788.2 MPa). Retardation times of the first element (λ 1 ̴ 3.5 s) were about 10 times lower than the second element (λ 2 ̴ 39.3 s). The analysis of compliance of data corrected by protein content in flour showed that the residue fraction presented the highest values. An important contribution of non-gluten components (starch, albumins and globulins) on the viscoelastic performance of sintered tablets from Osborne fractions, flour and bread was found.

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Section: Coefficient Of Viscositymentioning

confidence: 99%

Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests

Escalante‐Aburto¹,

Figueroa‐Cárdenas²,

Velés‐Medina³

et al. 2017

International Agrophysics

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“…Mechanical properties were found to depend mainly on grain hardness (Greffeuille et al, 2006b;Haddad et al, 2001), which can be controlled by selecting the appropriate wheat cultivar (soft versus hard common wheat) or species (common wheat versus durum wheat) as it is linked to a specific genetic locus on chromosome 5 of the D-genome. Mechanical properties were also found to depend on endosperm water content and on endosperm vitreousness, a characteristic related to the porosity of the structure and generally assessed by visual evaluation on cut grains.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

DRY biorefineries: Multiscale modeling studies and innovative processing

Mayer‐Laigle

Barakat

Barron

et al. 2018

Innovative Food Science & Emerging Technologies

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This paper reviews studies on green resource fractionation for two different types of material displaying a lignocellulosic or granular-type structure or a composite of the two. It explains how the identification of specific biochemical or spectral markers helps monitor tissue fate along processing and thus increase our knowledge on material fractionation. The key role of tissue mechanical properties in fracture behavior and the value of characterizing them were highlighted to better understand particle composition and properties. The effect of different modes of mechanical stress and strain during grinding as the main step of fractionation was illustrated. The value of different types of pre-treatment before or at grinding to reduce energy required to fracture and enhance dissociation or compound accessibility was presented. Separation methods based on differences in properties of the generated particles, and particularly innovative developments based on electrostatic sorting, were reviewed.

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“…Haddad et al (2001) found that with increasing moisture the Young's modulus and yield stress of wheat endosperm decreased, the rupture strength increased and the material tended to flow (Fig. 2).…”

Section: Oat Millingmentioning

confidence: 99%

“…Therefore, for flaking the flow properties of the grain in compression will be important, such as yield stress, creep and relaxation (Haddad et al 2001), whilst in milling the fracture properties will be more relevant.…”

Section: Oat Millingmentioning

confidence: 99%

“…However, a definition of hardness is elusive; some see it as a genetic trait, whereas others have tried to measure it mechanically, using a variety of methods (Dobraszczyk 2001). Direct methods have relied either on mathematical models to account for the shape of the grain (Shelef andMohsenin 1967, Arnold andRoberts 1969), or have involved production of a sample piece with a regular geometric shape (Glenn et al 1991, Haddad et al 2001, Dobraszczyk et al 2002. The small complex geometry of the grain makes the measurement of the mechanical properties of individual grains difficult, and consequently hardness is mostly measured on bulk samples (Glenn and Johnston 1992), usually by correlation of NIR spectra with particle size fractions obtained under standard grinding conditions.…”

Section: Cereal Hardnessmentioning

confidence: 99%

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Mechanical properties of oats and oat products

Gates¹,

Dobraszczyk²

2008

AFSci

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The aim of this review is to illustrate how physical properties are important to food processing and quality. Three food products, flakes, porridge and bread, in addition to oat groats are used to show the influence of water and heat-treatments on the mechanical properties. The hydrothermal history of ingredients is shown to affect product quality. Water acts as a plasticiser and solvent in these foods, whilst heat modifies the conformation and interactions of macromolecular components. Structure as well as chemical composition is shown to govern texture.

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Rheological Behaviour of Wheat Endosperm—Proposal for Classification Basedon the Rheological Characteristics of EndospermTest Samples

Cited by 41 publications

References 3 publications

Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests

Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests

DRY biorefineries: Multiscale modeling studies and innovative processing

Mechanical properties of oats and oat products

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