Viscoelastic properties of durum wheat and common wheat dough of different strengths

Edwards, N. M.; Peressini, Donatella; Dexter, J.E.; Mulvaney, Steven J.

doi:10.1007/s003970000147

Cited by 89 publications

(82 citation statements)

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“…Several rheological techniques, including oscillation, stress relaxation, creep and creep -recovery measurements have been used in many studies to probe the fundamental mechanical properties of gluten (Janssen et al, 1996a;Lee and Mulvaney, 2003) and wheat doughs (Weipert, 1990;Janssen et al, 1996b;Baltsavias et al, 1997;Phan-Thien and Safari-Ardi, 1998;Safari-Ardi and Phan-Thien, 1998;Edwards et al, 1999;Edwards et al, 2001;Edwards et al, 2003;Lazaridou et al, 2007) as well as to establish the relations between the properties and quality attributes of the end -product (Autio et al, 2001;Carson and Sun, 2001;Wang and Sun, 2002;Dobraszczyk and Morgenstern, 2003;Lazaridou et al, 2007).…”

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confidence: 99%

The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough

Pečivová¹,

Juříková²,

Burešová³

et al. 2014

Acta Univ. Agric. Silvic. Mendelianae Brun.

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PEČIVOVÁ, P., JUŘÍKOVÁ, K., BUREŠOVÁ, I., ČERNÁ, M., HRABĚ, J.: The eff ect of pectin from apple and arabic gum from acacia tree on quality of wheat fl our dough. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 6, pp. 255-264 The infl uence of hydrocolloids on the qualitative properties of wheat fl our dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of so ening but the development time of the dough increased. The improvement in quality of the doughs occurred only a er the addition of 15.0 g.kg −1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g. kg −1 but then it decreased. The degrees of so ening were decreasing until the addition of 5.0 g.kg −1 but then they increased. Farinograph quality number was increasing until the addition of 5.0 g.kg −1 pectin from apple but then it decreased to the value of 149. These hydrocolloids are able to modify diff erent qualitative properties of dough depending on their amount. dough, hydrocolloid, quality, stability

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confidence: 99%

The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough

Pečivová¹,

Juříková²,

Burešová³

et al. 2014

Acta Univ. Agric. Silvic. Mendelianae Brun.

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“…Relaxation time , which dominated PC2, clearly distinguished the 4T samples from the 48T samples, indicating that the 48T samples had a greater relaxation time than the 4T samples. The relaxation times can be considered an indication of the relative rates of molecular motion in dissipating stress [25], so the higher the relaxation time, the lower the chain mobility. Lower relaxation times may explain the higher leavening volume in the 4T samples compared with the 48T samples at the lower concentrations of whey proteins (i.e., A at 5% and 10% and B at 5%).…”

Section: Effect Of Owps On Rheological and Leaveningmentioning

confidence: 99%

“…Lower relaxation times may explain the higher leavening volume in the 4T samples compared with the 48T samples at the lower concentrations of whey proteins (i.e., A at 5% and 10% and B at 5%). Edwards et al [25] discussed the role of the relaxation time in the baking performance of common and durum wheat. The authors found that dough with lower relaxation times had higher loaf volumes and hypothesized that the strength of the dough is correlated with the relative molecular mobility.…”

Section: Effect Of Owps On Rheological and Leaveningmentioning

confidence: 99%

The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs

Secchi

Fadda

Piccinini

et al. 2018

Journal of Food Quality

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Two types of ovine whey powder, with different protein content, were added at increasing substitution rates to two types of semolina, one with strong and tenacious gluten and the other with weak and sticky gluten. For each dough the optimum mixing time and hydration level were calculated using the consistograph. The whey powder negatively affected the leavening volume of all doughs, at all percentages except the lowest one (5%), mainly because of its effects on the elastic component of gluten as measured with a stress relaxation test. Differences of the secondary structure of gluten proteins among samples were investigated by analyzing the amide I band in the Fourier transform infrared spectra of the dough. Weak and strong semolina showed a different relative percentage of -helix, random coil, and -sheet structures. The longer mixing times for dough formation when using semolina with strong gluten led to an increase in -helices and random coils, which caused a worse leavening performance than the weak-gluten semolina.

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“…32 Edwards et al 33 examined the viscoelastic properties of durum wheat semolina doughs of different strengths. They concluded from creep behaviour that high steady state viscosities of strong durum dough and relative inextensibility were consistent with strength in durum wheat being primarily a function of the density of physical cross-links present.…”

Section: Enzyme Effects On Pasta Productsmentioning

confidence: 99%