Mechanical Properties in Wheat (Triticum aestivum) Kernels Evaluated by Compression Tests: A Review

Ponce-García, Néstor; Ramírez‐Wong, Benjamín; Aburto, Anayansi Escalante; Torres-Chávez, Patricia Isabel; Cárdenas, Juan de Dios Figueroa

doi:10.5772/64171

Cited by 7 publications

(6 citation statements)

References 39 publications

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“…The mechanical properties of cereal grain play a very important role in the milling process (Ponce-García et al 2016 ). The force needed to deform grain has to be accurately determined for the purpose of designing grain harvesting and processing equipment.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)

et al. 2019

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The consumers interest in organic food and farmers’ search for cultivars with increased usefulness for organic farming have contributed to the revival of ancient cereal species and their launch onto the food market. In view of the above, the aim of this study was to determine the physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye ( Secale cereale var. Multicaule Polish: Krzyca), and to compare these parameters with open-pollinated and hybrid cultivars of common rye. The following determinations were made: the morphological and mechanical properties of grain, milling energy and the protein, starch, ash and free phenolic content of the analyzed flours, their amylograph characteristics and antioxidant potential. It was found that primitive rye has shorter kernels, lower thousand-kernel weight and a higher contribution of redness in color compared with common rye. In primitive rye grain rupture force was determined at 68.9 N and rupture energy at 35.6 mJ. Flours made from primitive rye grain have a higher content of ash and free phenolic compounds, lower starch content and similar antioxidant potential relative to common rye flours. The results of the amylograph test revealed that primitive rye flours were characterized by high baking quality. The primitive rye flours can be alternative ingredients for bread making and provide health advantage such as higher content of phenolic compounds. However, further research is needed to analyze variations in the properties of primitive rye grain and flour resulting from changes in environmental and climatic conditions.

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Section: Resultsmentioning

confidence: 99%

Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)

et al. 2019

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“…On the other hand water activity (a w ) was in the range of 0.77-0.83% for all the four samples. Grains harvested with high percentage of moisture will tend to have high a w. Determining physical properties of grains help in better understanding of processing quality (Ponce-Garcia et al 2016, Unal et al 2017. All the samples were of similar length (6.30 ± 0.55-6.52 ± 0.67 mm) and width (3.79 ± 0.60-4.02 ± 0.64 mm).…”

Section: Physico-chemical Characteristics Of Buckwheat Grainsmentioning

confidence: 99%

Milled fractions of common buckwheat (Fagopyrum esculentum) from the Himalayan regions: grain characteristics, functional properties and nutrient composition

et al. 2020

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This study evaluates and compares the milled fractions of buckwheat (Fagopyrum esculentum) for their physical, functional properties and nutritional composition. Four samples of buckwheat from the Indian Himalayan regions were roller-milled into five fractions: fine-flour, grits, bran, hull-1 and hull-2. The water activity of the grains lies between 0.77 and 0.83%. The L* values were in the range of 22.77 ± 0.36 to 24.46 ± 0.37 for the four buckwheat grains. Water binding capacity and oil binding capacity showed an increasing pattern of fine flour > grits > bran > hull-1 whereas the swelling power exhibited a reverse trend. The maximum (20.03 ± 1.82%) and the minimum (3.19 ± 0.12%) protein content were found in bran and fine-flour fractions respectively. Highest starch content was detected in fine-flour (73.19 ± 2.00-76.32 ± 2.36%) and lowest in hull-1 (11.02 ± 2.00-17.54 ± 2.36%) with no significant (p [ 0.05) difference between different samples. Fine-flour exhibited the lowest phytates content (0.59 ± 0.00-0.62 ± 0.01%) whereas bran has highest tannins (0.06 ± 0.03-1.39 ± 0.02). Milled fractions with specific functional properties and nutrients composition have potential for different food applications.

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“…However, their proposal for wheat classification was based only on the relationship between the rupture energy and the Young modulus. Following Ponce-Garcia [43] the elastic, viscoelastic, and flow properties allow the indirect measurement of wheat characteristics related to the chemical composition, including nongluten components. The elastic behavior of intact kernels was related to the sedimentation volume and composition of glutenin.…”

Section: Discussionmentioning

confidence: 99%

The Effect of Wheat Moisture and Hardness on the Parameters of the Peleg and Normand Model during Relaxation of Single Kernels at Variable Initial Loading

et al. 2019

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The aim of the study was to examine the Peleg and Normand model to characterize the overall stress relaxation behavior of wheat kernel at varying load conditions. The relaxation experiments were made with the help of the universal testing machine, Zwick Z020, by subjecting the samples to compression at four distinct initial load levels, i.e., 20 N, 30 N, 40 N, and 50 N. The measurements were made for four wheat varieties (two soft and two hard-type endosperms) and seven levels of moisture content. Relaxation characteristics were approximated with the help of the Peleg and Normand equation. An interactive influence of the load level, moisture, and wheat hardness on the Peleg and Normand constants has been confirmed. For moist kernels, a higher amount of absorbed compression energy was released, since less energy was required to keep the deformation at a constant level. The constants differed depending on wheat hardness. Higher values of k 1 revealed that the initial force decay was slower for hard varieties. This is more characteristic of elastic behavior. Similarly, higher values of k 2 pointed to a larger amount of elastic (recoverable) energy at the end of the relaxation. The initial loading level had no or only a slight effect on the model coefficients (Y(t), k 1 , and k 2 ). The parameters of the Peleg and Normand model decreased with an increase in the water content in the kernels.Sustainability 2019, 11, 7100 2 of 18 simply defined, since it changes depending on the farmer, grain dealer, seed company, milling industry, pasta industry, and consumer. For the farmers it can be yield or resistance to disease, for miller's protein content, hardness, or many others. By knowing the quality, processors can avoid purchasing grain that does not meet their needs. There are a lot of methods used to determine the technological quality of kernels. A number of these are time consuming and expensive (farinograph, alveograph), and hence are often impractical to use as the way to pay producers premiums based on kernel quality expectations. Finding measures of wheat which can be conducted quickly and less expensively gives the opportunity to develop new approaches to predict kernel or dough behavior. Between them, the research on mechanical properties of kernels continues to expand.Mechanical properties of wheat kernels are naturally associated with the conditions of mechanical separation of the endosperm and the outer bran layer, the breaking resistance of the bran or the breaking susceptibility of the endosperm itself, or starch and proteins. Khazaei and Mann [1] stated that the relaxation data could be useful in estimating the susceptibility of materials to damage. Ponce-García et al. [2] successfully applied rheological measurements to distinguish among wheat classes, varieties, and different moisture contents. The test on intact kernels was used by Figueroa et al. [3,4] to establish relationships among protein composition, viscoelasticity of dough, and baking outcomes. However, there are many different conclusions and o...

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Mechanical Properties in Wheat (Triticum aestivum) Kernels Evaluated by Compression Tests: A Review

Cited by 7 publications

References 39 publications

Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)

Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)

Milled fractions of common buckwheat (Fagopyrum esculentum) from the Himalayan regions: grain characteristics, functional properties and nutrient composition

The Effect of Wheat Moisture and Hardness on the Parameters of the Peleg and Normand Model during Relaxation of Single Kernels at Variable Initial Loading

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