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

Néstor Ponce-García, Benjamín Ramírez-Wong, Patricia I. Torres-Chávez, Juan de Dios Figueroa-Cárdenas, Sergio O. Serna-Saldívar, Mario O. Cortez-Rocha, Anayansi Escalante-Aburto

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3 Scopus citations

Abstract

© 2016 Society of Chemical Industry 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 Wethan Wp, while the hard wheat kernels had a Wethat was higher than Wp. Regarding dough visco-elasticity, cultivars from soft and hard wheat showed higher Wpthan We. The degree of elasticity (DE%) of the conditioned wheat kernel related to its dough decreased ∼46% in both wheat classes. The Wt, Weand Wpfrom the soft wheat kernel and dough correlated with physico-chemical and farinographic flour tests. The Wt, Wpand 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.
Original languageAmerican English
Pages (from-to)1235-1243
Number of pages9
JournalJournal of the Science of Food and Agriculture
DOIs
StatePublished - 15 Mar 2017

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