Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain

J Sci Food Agric. 2017 Mar;97(4):1235-1243. doi: 10.1002/jsfa.7855. Epub 2016 Jul 15.

Abstract

Background: The aim of this research was to evaluate the visco-elastic properties of conditioned wheat kernels and their doughs by applying the compression test under a small strain. Conditioned wheat kernels and their doughs, from soft and hard wheat classes were evaluated for total work (Wt ), elastic work (We ) and plastic work (Wp ).

Results: Soft wheat kernels showed lower We than Wp , while the hard wheat kernels had a We that was higher than Wp . Regarding dough visco-elasticity, cultivars from soft and hard wheat showed higher Wp than We . The degree of elasticity (DE%) of the conditioned wheat kernel related to its dough decreased ∼46% in both wheat classes. The Wt , We and Wp from the soft wheat kernel and dough correlated with physico-chemical and farinographic flour tests. The Wt , Wp and the maximum compression force (Fmax ) of the dough from hard wheat class presented highly significant negative correlations with wet gluten.

Conclusion: The visco-elasticity parameters from compression test presented significant differences among conditioned wheat classes and their doughs. © 2016 Society of Chemical Industry.

Keywords: compression test; dough; visco-elasticity; wheat.

Publication types

  • Evaluation Study

MeSH terms

  • Bread
  • Edible Grain*
  • Elasticity
  • Flour / analysis*
  • Food Handling / methods*
  • Glutens / analysis
  • Humans
  • Rheology*
  • Species Specificity
  • Stress, Mechanical*
  • Triticum* / classification
  • Viscosity
  • Water*

Substances

  • Water
  • Glutens