Lubricated squeezing flow of thin slabs of wheat flour dough: comparison of results at constant plate speed and constant extension rates

Kouassi-Koffi, Jean Didier; Launay, B.; Davidou, Sylvie; Kouamé, Lucien Patrice; Michon, Camille

doi:10.1007/s00397-009-0414-4

Cited by 15 publications

(27 citation statements)

References 21 publications

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“…Compared to consistency index, the strain hardening index SHI, varied in a narrower interval [1.2, 2], and [1.6, 1.9], for series a and b, respectively. Differences between repeated experiments led to an uncertainty on these values lower than 15%.These values were in the range of those encountered in the literature for different flours and processing conditions(Launay & Michon, 2008; van Vliet, 2008;Ktenioudaki et al, 2010;Kouassi-Koffi et al 2010). Their variations showed a different trend according to the series: n increased with K, for dough prepared under different mixing conditions (series a), whereas n decreased when K increased when changing ingredients, series b(Fig.2).…”

mentioning

confidence: 68%

Elongational properties and proofing behaviour of wheat flour dough

Turbin-Orger

Shehzad

Chaunier

et al. 2016

Journal of Food Engineering

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mentioning

confidence: 68%

Elongational properties and proofing behaviour of wheat flour dough

Turbin-Orger

Shehzad

Chaunier

et al. 2016

Journal of Food Engineering

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“…The stress and strain states are uncontrolled, complex and nonuniform and it is not possible to define any rheological parameters such as stress, strain, strain rate, modulus or viscosity (Kouassi‐Koffi et al . ; Muhammad et al . ).…”

Section: Introductionmentioning

confidence: 95%

“…; Oliver and Allen ; Kouassi‐Koffi et al . ). The general aims of rheological measurements are: to obtain a quantitative description of the materials' mechanical properties; to obtain information related to the molecular structure and composition of the material; to characterize and simulate the materials' performance during processing and for quality control (Dobraszczyk ; Ross et al .…”

Section: Introductionmentioning

confidence: 97%

Wheat Flour Dough Rheological Properties Measurement: Effects of the Target Values on the Attained Results

Kouassi-Koffi

Mureșan

Gnangui

et al. 2015

Journal of Texture Studies

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Lubricated squeezing flow experiments on wheat flour dough have been performed in constant plate speed and constant extension rate modes. The objective of this work was to assess the effects of the target values on the attained results obtained during wheat dough rheological properties measurement. Different rheometers were used to allow these operations. In both cases, each constant target speed used increases with the increasing time before reaching its stability. These increasing effects versus time are higher with greater speeds. It was obtained 20.1-41.5% of increasing time ratio between the two modes from the lower to higher speeds and for each given speed (0.005-1.5 [mm·s −1 or s −1 ]). The target speed increasing in order to reach the attained value caused sample dough deformation. These strain effects of dough are more important for high initial thickness of dough. Whatever the types of dough strain needed and target speed level used, the limit force measurable in many cases was 40 N (newton). It was a constrain factor for measured values. The data processing to obtain dough rheological properties remains too long and difficult with both measurement methods. PRACTICAL APPLICATIONSIn search of viable ways to study dough rheological properties, the uses of empirical and fundamental methods are of appropriate possibility. Several methods are further able to be used to measure and record dough rheological properties under conditions of unsteady flow. They are used to assess flour ability and provide dough with good breadmaking performance, to mimic dough stretching and to measure its resistance to rupture. Consequently, efficient and versatile methods have opened new possibilities for studying viscoelasticity behaviors related to cereals science and processing. These benefit effects make basic new methods used in breadmaking process, a powerful tool for monitoring the consistency and structural changes in dough and final bread. Because of their major importance in breadmaking process, it is essential in this study to assess the effects of the target values on the attained results in dough rheological properties measurement methods. They can help understand their implications on the data processing of these tests for reliable research on dough rheology. Journal of Texture Studies ISSN 1745-4603

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“…Effects of MGO and GO on rheological properties of wheat flour dough were presented in Fig. which showed that the addition of GO or MGO resulted in lager G′ and G″, in consistence with what was found previously (Vemulapalli et al ., ; Gujral & Rosell, ; Kouassi‐Koffi et al ., ), along with a decreased tan δ. Increased molecule size and linkage number per molecule of glutenin, indicated by increased G′ and decreased tan δ (Vemulapalli et al ., ), could lead to greater elasticity.…”

Section: Resultsmentioning

confidence: 99%

Effects of microencapsulated glucose oxidase on wheat flour dough properties and Chinese steamed bread quality

Zhang

Cui

Zhang

et al. 2018

Int J of Food Sci Tech

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Summary This study was to investigate the effects of microencapsulated glucose oxidase (MGO), in comparison with free glucose oxidase (GO), on wheat flour dough properties and Chinese steamed bread (CSB) quality. Effects on wet gluten (WG) content, farinograms and extensograms properties, dynamic rheological properties, microscopic structure, texture profile and sensory evaluation scores were studied. The results demonstrated that MGO catalysed the oxidation of dough at a much slower speed and exerted relatively great advantages in many aspects such as WG content, extensibility, G′ (Elastic modulus), G″ (viscous modulus), tan δ (equal to G′/G″), microstructure and texture properties and sensory evaluation scores of CSB, compared with free GO. The results suggested that slow oxidation of MGO was superior to free GO based on the improvements of wheat flour dough properties and subsequent CSB quality.

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Lubricated squeezing flow of thin slabs of wheat flour dough: comparison of results at constant plate speed and constant extension rates

Cited by 15 publications

References 21 publications

Elongational properties and proofing behaviour of wheat flour dough

Elongational properties and proofing behaviour of wheat flour dough

Wheat Flour Dough Rheological Properties Measurement: Effects of the Target Values on the Attained Results

Effects of microencapsulated glucose oxidase on wheat flour dough properties and Chinese steamed bread quality

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