Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough

Bockstaele, Filip Van; Leyn, Ingrid De; Eeckhout, Mia; Dewettinck, Koen

doi:10.1016/j.jfoodeng.2011.06.001

Cited by 71 publications

(67 citation statements)

References 38 publications

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“…No significant difference was observed in the retardation time of the recovery phase. Previous works have correlated the retardation times after creep with the bread volume reporting lower bread volumes for doughs with faster recoveries [23]. In this work, differences in retardation times, both in the creep and recovery phases, were too small to explain the differences found in bread volume.…”

Section: Creep-recovery Testsmentioning

confidence: 67%

Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume

Abebe

Ronda

Villanueva

et al. 2015

Eur Food Res Technol

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Section: Creep-recovery Testsmentioning

confidence: 67%

Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume

Abebe

Ronda

Villanueva

et al. 2015

Eur Food Res Technol

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“…To study the elastic and viscous components of the dough response in more detail, the compliance curves can be modeled with the Burgers model. In the two-modes Burgers model, the creep compliance J c (t) is given as [54]:…”

Section: Creep-recovery Testsmentioning

confidence: 99%

“…The value of J c (t) at the end of the creep phase is denoted by J max c , the maximum creep compliance. The recovery compliance J r (t) can be modeled with a similar expression, now only containing the elastic terms [54]:…”

Section: Creep-recovery Testsmentioning

confidence: 99%

The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

et al. 2017

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The viscoelastic properties of wheat flour dough are known to be very sensitive to small changes in water content and mixing time. In this study the simple scaling law originally proposed by [Rheol. Acta 9, 497-500] to capture the water dependency of the dynamic moduli in small amplitude oscillatory shear, was also applied to creep-recovery shear tests and extensional tests. The scaling law turns out to be valid not only in the linear region, but to a certain extent also in the non-linear region. At sufficiently high water levels, a 'free' water phase exists in dough, which attenuates the starch-starch and gluten-starch interactions. Dough characterisation after different mixing times shows that overmixing may cause a disaggregation or even depolymerisation of the gluten network. The network breakdown, as well as the subsequent (partial) recovery, are clearly reflected in the value of the strain-hardening index, for which a maximum is reached at a mixing time close to the optimum as determined with the Mixograph. Finally, the gluten proteins turn out to be much less susceptible to overmixing in an oxygen-lean environment, which demonstrates the significant role of oxygen in the degradation process.

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“…The deformation of viscoelastic material is exhibited by the variation of strain or compliance with time (Dolz et al, 2008). The parameters that are readily available from the creep-recovery curves are the maximum creep compliance, J c,max , and maximum recovery compliance, J r,max (Van Bockstaele et al, 2011): J r;max ¼ J c;max À lim t/∞ J r ðtÞ (3). As expected, a significantly lower digested sludge compliance (J c,max ) of the control was observed, suggesting stronger internal structures.…”

Section: Effects Of Pretreatment On Digested Sludge Rheological Propementioning

confidence: 99%

Rheological properties of sewage sludge during enhanced anaerobic digestion with microwave-H2O2 pretreatment

et al. 2016

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a b s t r a c tThe rheological behavior of sludge is of serious concern in anaerobic digestion. This study investigated the rheological properties of sewage sludge during enhanced anaerobic digestion with microwave-H 2 O 2 pretreatment (MW-H 2 O 2 ). The results showed that MW-H 2 O 2 pretreatment resulted in the improvement of sludge flowability and weakening of its viscoelastic properties. Further positive effects on the rheological properties of digested sludge during anaerobic digestion were observed. The flowability was improved with a low level of apparent viscosity. The decrease of the consistency index and increase of the flow behavior index indicated that the strength of the inner structures and non-Newtonian flow characteristics of digested sludge weakened. Both the storage modulus (G 0 ) and loss modulus (G 00 ) decreased, indicating that the viscoelastic behavior became weak. These effects were possibly attributed to the changes of the digested sludge micro-structures, such as extracellular polymeric substances (EPS). This study concluded that anaerobic digestion for treating sewage sludge combined with pretreatment is a more favorable option than single anaerobic digestion from the perspective of rheology.

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Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough

Cited by 71 publications

References 38 publications

Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume

Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume

The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

Rheological properties of sewage sludge during enhanced anaerobic digestion with microwave-H2O2 pretreatment

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