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

dc.creatorNestor Ponce Garcia
dc.date2017
dc.date.accessioned2018-10-19T14:22:19Z
dc.date.available2018-10-19T14:22:19Z
dc.identifier.issn2368722
dc.identifier.doi10.1515/intag-2016-0062
dc.identifier.urihttp://hdl.handle.net/11285/630681
dc.descriptionLittle 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 (λ1 ~ 3.5 s) were about 10 times lower than the second element (λ2 ~ 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. © 2017 Anayansi Escalante-Aburto et al., published by De Gruyter Open 2017.
dc.languageeng
dc.publisherWalter de Gruyter GmbH
dc.relationhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85026819008&doi=10.1515%2fintag-2016-0062&partnerID=40&md5=d6b09f34751dc66e3c82f6192376c54a
dc.relationInvestigadores
dc.relationEstudiantes
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0
dc.sourceInternational Agrophysics
dc.subjectcultivar
dc.subjectdilution
dc.subjectelastic modulus
dc.subjectexperimental study
dc.subjectfood product
dc.subjectprotein
dc.subjectsolubility
dc.subjectstarch
dc.subjectviscoelasticity
dc.subjectwheat
dc.subjectTriticum aestivum
dc.subject.classification7 INGENIERÍA Y TECNOLOGÍA
dc.titleViscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests
dc.typeArtículo
dc.identifier.volume31
dc.identifier.issue3
dc.identifier.startpage307
dc.identifier.endpage315
refterms.dateFOA2018-10-19T14:22:19Z


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