Texture and stress relaxation of spelt-amaranth composite breads

Filipcev, V Bojana

doi:10.5937/ffr1401001f

Cited by 4 publications

(6 citation statements)

References 12 publications

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“…The initial rate at which the stress relaxes provided no relevant description. Also, Singh et al, (2006) and Filipčev (2014) support the statement on the inadequacy of parameter k1 to follow the textural changes or in differentiating various food products. Though, this parameter has not been considered as a reliable parameter to discern viscoelastic properties, some authors found that it differed among various samples such as cooked spaghetti (Sozer et al, 2008), cooked Asian noodles (Hatcher et al, 2008) or wheat breads (Mandala et al, 2007).…”

Section: Introductionsupporting

confidence: 59%

Verification of the Peleg and Normand Equation at Varied Loads and Moisture During Stress Relaxation of Wheat

Łysiak

Kulig

Wójcik

2019

Agricultural Engineering

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Wheat kernel is made up of structures of different apparent viscosities with varied ability to withstand stress and dissipate strain energy. Its complex mechanical behaviour determines technological susceptibility and is important for wheat quality assessment. The aim of the study was the examination of the Peleg and Normand model to characterize the overall stress relaxation behaviour of wheat kernel at varying loading conditions. The relaxation experiments were made with a help of a universal machine Zwick Z020 in compression at four distinct initial load levels, i.e., 20, 30, 40, and 50 N. The measurements were made for intact wheat kernels at seven levels of moisture content. Relaxation characteristics were approximated with the help of Peleg and Normand formula. An interactive influence of the load level and moisture on Peleg and Normand constants have been confirmed. The initial loading level had none or only slight effect on the model coefficients (Y(t), k1 and k2). The parameters of the Peleg and Normand model decreased with the increase of water content in kernels. For moist kernels, a higher amount of absorbed compression energy was relaxed, since less energy was necessary to keep the deformation at a constant level.

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Section: Introductionsupporting

confidence: 59%

Verification of the Peleg and Normand Equation at Varied Loads and Moisture During Stress Relaxation of Wheat

Łysiak

Kulig

Wójcik

2019

Agricultural Engineering

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“…This formula is based on decay in stress, modulus, or force depending on the assumptions made. Force, which has been used in this study, is a valid and frequently used criterion (Filipčev, 2014; Łysiak, 2007; Wu et al, 2012). Hence, the relaxation of the kernel can be expressed in terms of force decay as follows:

\frac{F_{o} t}{F_{o} - F_{t}} = k_{1} + k_{2} t

where…”

Section: Methodsmentioning

confidence: 99%

“…They concluded that the rheological properties based on the Peleg model strongly correlated with the moisture content and reflected changes in the distribution of components and structure. However, the statements of the limited adequacy of the model or its parameters for the purpose of differentiating various food products like cheese, sausage, spaghetti, and bread were postulated in (Buňka et al, 2013; Filipčev, 2014; Mandala, Karabela, & Kostaropoulos, 2007; Singh, Rockall, Martin, Chung, & Lookhart, 2006; Sozer, Kaya, & Dalgic, 2008) thus, there are still different opinions on this subject. Nevertheless, because of a large number of factors conditioning the results of relaxation, it is not always reasonable to expect a lot of similarities.…”

Section: Introductionmentioning

confidence: 99%

“…For example, deformation was maintained constant by Miano, da Costa Pereira, Miatelo, and Augusto (2017) for 30 s and by Rodríguez‐Sandoval, Fernández‐Quintero, Sandoval‐Aldana, and Quicazan (2008) for 120 s. In the stress relaxation test for wheat kernels, displacement was held constant for 180 s (Figueroa et al, 2012). Moreover, holding times of 300 s have been used for both wheat and barley (Al Aridhee & Łysiak, 2015; Collar & Armero, 2017; Łysiak, 2007); 450 s has been used for maize (Singh, Finner, Rohatgi, Buelow, & Schaller, 1991); 480 s has been reported by Wu, Chang, Shiau, and Chen (2012); and 600 s has been reported by Filipčev (2014), Del Nobile, Chillo, Mentana, and Baiano (2007), and Sheng, Wang, Li, Mao, and Adhikari (2014). Bargale and Irudayaraj (1995) conducted a 10‐hr experiment in which they excluded the larger times as “not important,” and their analyses were limited to only the first 120 s. Figueroa et al (2011), using stress relaxation experiments for intact wheat kernels, reported holding times of ~180 s to reach quasi equilibrium.…”

Section: Introductionmentioning

confidence: 99%

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Examination of the Peleg and Normand equation during relaxation of wheat: The effect of holding time

Łysiak

Aridhee

Kulig

et al. 2020

Journal of Texture Studies

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In this study, we analyzed the effect of the duration of relaxation experiments on the parameters of the model proposed by Peleg and Normand. The relaxation experiments were conducted for individual intact wheat kernels in compression. Single kernels were initially loaded with a force of 20 N, then maintained at a constant deformation over time of 300 s. For the following time intervals 0–10, 0–20, 0–30, 0–40, 0–50, 0–60, 0–120, 0–180, 0–240, and 0–300 s coefficients k1, k2 and Y(t) were determined according to the Normand and Peleg equation. The effect of time was compared at variable wheat moisture ranging from 8 to 20%. For longer holding times, the relaxed force was higher and the decay parameter, Y(t), decreased. The coefficient k1 increased proportionally with increase in the time of relaxation from ~3.3 to 23.3 s. The values of coefficient k2 declined for longer experiments, and the decline was relatively quick for up to 60 s and then asymptotically diminished. The effect of time on the decay parameter Y(t) and coefficients k1 and k2 depended on the moisture of kernels. The accuracy of the models was significantly different for the studied holding times. The highest standard error of the estimate was evidenced for 10 s experiments, and its minimum was noted at times close to 120–180 s.

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“…Spelt wheat has been widely used in the production of various products such as: bread, composite breads, cookies, pasta, flakes, cracker etc. (Abdel-Aal et al, 1998;Marconi et al, 2002, Filipčev et al, 20122014).…”

Section: Introductionmentioning

confidence: 99%

Effects of ascorbic acid, translutaminase and margarine amounts on the quality of puff pastry made from spelt flour

Simurina¹,

Filipcev²,

Bodroza-Solarov³

et al. 2015

Food & Feed Res

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Puff pastry has delicate and flaky texture which comes from unique combination of fat and dough. These bakery products are made from many thin layers of dough which are separated by alternate fat layers because of which they are considered to be high fat food. Properties of puff pastry depend mostly on the quality of flour, which must be specifically tailored for this purpose. The most commonly used flour in the production of puff pastry is refined wheat flour. Lately, the requirements of consumers for healthy bakery products have a great response in the baking industry. On the market there are new products made with ingredients which have high nutritional value. This paper presents an optimization of the composition of puff pastry made of spelt flour by varying the amount of ingredients such as: margarine, ascorbic acid and enzyme transglutaminase. The optimal ratio of these ingredients has been based on the consideration of their major and interaction effects. During the optimization of spelt puff pastry quality, the following goals were set: maximum volume, minimum firmness and maximum overall acceptability. The optimal solutions were in the concentration range from 3.60 mg/kg to 10 mg/kg for ascorbic acid, from 0.03 mg/kg to 3 mg/kg for transglutaminase and from 29.84 to 30% for margarine on dough basis. It is recommended that the composition of spelt puff pastry involve: 10 mg/kg ascorbic acid, 0.03 mg/kg transglutaminase and 30 % margarine on dough basis to provide the desired product characteristics.

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Texture and stress relaxation of spelt-amaranth composite breads

Cited by 4 publications

References 12 publications

Verification of the Peleg and Normand Equation at Varied Loads and Moisture During Stress Relaxation of Wheat

Verification of the Peleg and Normand Equation at Varied Loads and Moisture During Stress Relaxation of Wheat

Examination of the Peleg and Normand equation during relaxation of wheat: The effect of holding time

Effects of ascorbic acid, translutaminase and margarine amounts on the quality of puff pastry made from spelt flour

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