A New Method to Study Simple Shear Processing of Wheat Gluten‐Starch Mixtures

Abstract

This article introduces a new method that uses a shearing device to study the effect of simple shear on the overall properties of pasta‐like products made from commercial wheat gluten‐starch (GS) blends. The shear‐processed GS samples had a lower cooking loss (CL) and a higher swelling index (SI) than unprocessed materials, suggesting the presence of a gluten phase surrounding starch granules. Pictures of dough micro‐structure by confocal scanning laser microscopy (CSLM) showed the distribution of proteins in the shear‐processed samples. This study revealed that simple shear processing could result in a product with relevant cooking properties as compared with those of commercial pasta. Increasing gluten content in GS mixtures led to a decrease in CL and an increase in maximum cutting stress of processed samples, whereas no clear correlation was found for SI values of sheared products. It was concluded that the new shearing device is unique in its capability to study the effect of pure shear deformation on dough development and properties at mechanical energy and shear stress levels relevant to industrial processing techniques like pasta extrusion.

Starch–zein blends formed by shear flow

“…The main additional features are the higher maximum shear stresses that can be applied up to 200 kPa, an improved temperature control, and an improved torque registration. It was designed and sized at pilot scale, based on an upscale rheometer concept (Peighambardoust et al, 2004;Van den Einde et al, 2004). The maximum gap size between the cone and the plate (i.e.…”

“…Blends were treated for 40 min with an increasing shear rate starting from 24 s −1 (10 rpm), and increased to a maximum final shear rate set at three different levels (˙ = 36, 72, 120 s −1 ), corresponding to a rotation speed of 15, 30, and 50 rpm (see Table 1). The shear rate (˙ in s −1 ), shear stress ( in kPa), and specific mechanical energy input (SME in kJ kg −1 ) into the material were calculated following the method described previously (Peighambardoust et al, 2004;Van den Einde et al, 2004). After processing, the shear was stopped and the material was cooled in the cell to room temperature at a rate of about 1.2 • C min −1 .…”

Emulsification of particle loaded drops in simple shear flow

“…3. The design is inspired from an inhouse built device of Wageningen University (The Netherlands), which was designed to process biopolymeric systems under simple shear flow [34][35][36][37].…”

Creating Novel Structures in Food Materials: The Role of Well-Defined Shear Flow

“…The system is temperature controlled through an external water bath. More details can be found in Peighambardoust et al 19,23 and Manski et al…”

“…Peighambardoust et al [19][20][21] studied the effect of simple shear flow on dough using an in-house developed shearing device (Figure 3). The design of this device was based on a cone-in-cone system.…”