Characterization of the dynamic viscoelastic behavior of semolina doughs obtained from Mexican durum wheat cultivars

B. Ramírez-Wong, E. González-Segura, M. P. López-Ayala, F. Manthey, P. Torres

Research output: Contribution to conferencePaper


Wheat grain is the second most important cereal in México, from the industrial and economical point of view. The main wheat cultivare produced are durum and bread varieties. Durum wheat varieties are cultivated in the Northwestern part of the country mainly in the States of Sonora, Sinaloa and Baja California. One of the products obtained from durum wheat is semolina, and it is the main material for pasta production. One of the most important quality characteristics of semolina is the rheological properties of their dough. It is related to the characteristics of the final products such as pasta. The objective of this work was to evaluate the viscoelastic behavior with dynamic spectroscopy of semolina dough prepared from Mexican Durum wheat varieties cultivated under different environmental conditions, types of soil and farming techniques. Thirteen and eleven samples of semolina doughs were studied. They were obtained from Mexican durum wheat cultivare of the 2001-2002 and 2002-2003 crop years. Semolina samples of each cultivar were prepared at the North Dakota State University. Durum wheat varieties were Aconchi, Atil, Altar, Nacori, Rafi, and Sofia. Protein, ash and moisture content, falling number, microsedimentation volume and pasta firmness were evaluated with the AACC (2000) official methods. Semolina doughs were prepared at 40% moisture content, and they were rested 30 min at room temperature (25 °C) and 30 min in a proofing chamber at 30 °C and 95% relative humidity. The semolina dough viscoelastic behavior was evaluated using the dynamic test in a controlled strain rheometer using parallel plates of 25 mm diameter. Frequency sweep tests were carried out in the range from 0.1 to 100 rad/s. The samples had a strain of 0.1% (linear viscoelastic region) during testing, and they were kept at 25 °C. The rheological parameters evaluated were: the storage modulus (G'), the loss modulus (G") and tan δ (G"/ G')- Regardless the wheat cultivar, both moduli increased with frequency, and G' was higher than G". On the other hand, tan δ was not affected by frequency. Wheat cultivar affected more significantly (p>.05) the semolina dough viscoelastic properties than growing conditions. The best firmness of cooked spaghetti was obtained from Nacori cultivar in crop year 2001-2002, whereas cultivar Atil gave the best spaghetti firmness from crop year 2002-2003. In conclusion, viscoelastic properties from semolina dough made from Mexican durum wheat cultivars were similar to that of American commercial semolina, and the quality of the cooked spaghetti was related to viscoelastic properties of semolina dough.
Original languageAmerican English
StatePublished - 1 Dec 2006
EventCHISA 2006 - 17th International Congress of Chemical and Process Engineering -
Duration: 1 Dec 2006 → …


ConferenceCHISA 2006 - 17th International Congress of Chemical and Process Engineering
Period1/12/06 → …


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