Non-Linear Rheological Properties of Soft Wheat Flour Dough at Different Stages of Farinograph Mixing

Yazar, Gamze; Duvarcı, Özlem Çağlar; Tavman, Şebnem; Kokini, Jozef L.

doi:10.3933/applrheol-26-52508

Cited by 4 publications

(7 citation statements)

References 25 publications

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“…Figure 6a indicated positive values (> 0) for the magnitudes of e3/e1 for both HRW and SRW wheat flour doughs, suggesting intracycle strain stiffening behavior in the non-linear region at all frequencies studied. Strain stiffening behavior for HRW wheat flour dough (Yazar et al, 2016a) and for SRW wheat flour dough (Yazar et al, 2016b) obtained at different stages of Farinograph mixing were found earlier. At the highest frequency (20 rad/s), as the amplitude of strain increased, a decrease was observed in the magnitude of the strain stiffening behavior of SRW wheat flour dough at a strain amplitude of 70%; while it occurred at around 110% for HRW wheat flour dough (Figure 6a).…”

Section: Laos Parameters For Wheat Flour Doughs As a Function Of Glut...supporting

confidence: 62%

Impact of Wet Gluten Content on Non-Linear Viscoelastic Properties of Wheat Flour Doughs

YAZAR

2023

Gıda

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The impact of wet gluten content in wheat flours on viscoelastic responses of the resulting wheat flour doughs under large deformations were studied using the Large Amplitude Oscillatory Shear (LAOS) tests. For this purpose, dough samples of hard red winter (HRW) wheat flour with 29.80.26% wet gluten and soft red winter (SRW) wheat flour with 23.90.15% wet gluten were obtained at the end of the Farinograph tests. Farinograph mixing stability and optimum water absorption capacity were higher for HRW wheat flour. LAOS tests revealed the contribution of gluten content to the resilience of wheat flour dough against the increasing deformations. Higher strain stiffening was found for HRW wheat flour dough with higher gluten content under large deformations with high frequency, resembling the deformations experienced during dough processing steps such as mixing or sheeting. Intracycle shear thinning behaviors of doughs were not affected by the gluten content at each frequency studied.

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Section: Laos Parameters For Wheat Flour Doughs As a Function Of Glut...supporting

confidence: 62%

Impact of Wet Gluten Content on Non-Linear Viscoelastic Properties of Wheat Flour Doughs

YAZAR

2023

Gıda

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“…Water absorption is affected by the dough's starch, damaged starch, and protein and pentosan content, and by its gluten network. Freeze-dried ground OP has a softer texture than wheat flour, and this allows the OP particles to hydrate and swell faster than those of the wheat flour, necessitating a smaller percentage of added water in the fortified doughs [44,61]. As reported in Table 3, the added water percentage became lower as the OP inclusion rates rose, starting at 54% for 1% Bosana, and 54.5% for 1% Semidana.…”

Section: Dough Preparation and Breadmaking %mentioning

confidence: 99%

“…As reported in Table 3, the added water percentage became lower as the OP inclusion rates rose, starting at 54% for 1% Bosana, and 54.5% for 1% Semidana. This may be due to the fact that, although the substituting pomace percentage was low, its presence increased the protein content in the dough, but it was not high enough to decrease the starch content to a point that the presence of both protein and starch required these water absorption percentages [61].…”

Section: Dough Preparation and Breadmaking %mentioning

confidence: 99%

Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

Dahdah,

Cabizza,

Farbo

et al. 2024

Foods

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Mediterranean countries are known for their high-quality olives and the production and consumption of olive oil. Olive pomace (OP), the major by-product of olive oil extraction, is receiving attention for its potential as a functional compound in food products, reflecting its physiology- and health-promoting attributes. This study assessed the physico-chemical characteristics of OP obtained from two Sardinian olive cultivars, Bosana and Semidana, and the effect of OP incorporation on the baking performance of wheat dough. We assessed the rheological parameters, pasting profile, and fermentation of doughs obtained through the partial substitution of wheat flour with OP at 0 (control), 1, 2, 3, and 5%. OP inclusion resulted in significant differences in the studied parameters compared with control samples. Positive effects included a decrease in development time, improved dough stability and storage, and superior loss modulus and gas retention capacity. Negative effects comprised an increase in dough resistance and a decrease in dough development height, gas production, gas retention, pasting profile, stickiness, and elasticity. These differences in the OP dough were due to the interactions between polyphenols and fibre with water and the starch–gluten matrix. This study found improvements in dough characteristics following the substitution of wheat flour with low percentages of OP, especially Semidana at 1%. Although higher percentages of OP would be associated with greater nutritional and health benefits, they resulted in a degradation of the dough’s attributes, producing a gluten-free-like matrix in the final product.

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“…Progressive distortions at progressively increasing strain amplitudes in the nonlinear region decreased the area enclosed by the loop and resulted in higher ratios of major to minor axis indicating shear thinning behavior (Erturk et al, 2021). Fourier Transform coupled with Chebyshev decomposition method along with Lissajous-Bowditch curves have been utilized to interpret the nonlinear rheological structures of various food systems including wheat dough (Douillard et al, 1991;Yazar et al, 2016a;Duvarci et al, 2017b), native starch in water (Klein et al, 2008), gluten (Ng et al, 2006), carragenan gels (Klein et al, 2007;Klein et al, 2008;Melito et al, 2013b), starches (Klein et al, 2008Li et al, 2009;Alvarez-Ramirez et al, 2019), waxy maize starch paste (Wang et al, 2012), soy protein isolate-flax seed gum dispersions (Bi et al, 2013), dark chocolate (van der Vaart et al, 2013), water-in-oil emulsions (Shu et al, 2013), cheddar, Mozarella, and American cheese (Melito et al, 2013b;2013a), whey protein-agar complexes (Rocha et al, 2014), tuna myofibrillar protein gels (Liu et al, 2014), foams (Ptaszek, 2015;, yeast biofilms (Brugnoni et al, 2014), agar with locust bean gum (Sousa & Gonçalves, 2015), mashed potato (Joyner & Meldrum, 2016), egg white protein foam with added apple pectin and xanthan gum (Ptaszek, 2014), gelatin gels (Goudoulas & Germann, 2019), shortening (B. Macias- Rodriguez & Marangoni, 2016), gluten-free doughs (Yazar et al, 2016a;Yazar et al, 2016c;Yazar et al, 2017), tomato paste (Duvarci et al, 2017b), gum extracted from Alyssum homolocarpum seed , waxy rice starch (Precha-Atsawanan et al, 2018), fish gelatingum arabic mixture in oil…”

Section: Figurementioning

confidence: 99%

“…Yazar et al have reported that past studies on dough using FTC method showed strain stiffening caused by gluten networks and shear thinning caused by reduced starch interactions. Increasing strain amplitudes are compared without time information to determine the intercycle nonlinear characteristics of dough (Yazar et al, 2016a). Conversely, SPP methodology provides a history of regenerative deformation within a dough structure during an oscillation cycle (Erturk et al, 2022).…”

Section: Figurementioning

confidence: 99%

Advances in large amplitude oscillatory shear Rheology of food materials

Erturk

Kokini

2023

Front. Food. Sci. Technol.

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Molecular interactions determine the microstructure of food, as well as its response to deformation and flow. In order to design efficient processing equipment, to produce high-quality, stable end products, to predict textural and sensory properties, and to ensure consumer acceptance, the characterization of food rheology is essential. Deformations are rapid and large during the processing of foods and during consumption. In food studies, large amplitude oscillatory shear (LAOS) has become increasingly popular due to its ability to mimic real-life processes. When food is subjected to dynamic oscillatory shear tests, a sinusoidal deformation is applied, the mechanical stress (or strain) is probed, and the response is recorded. This chapter summarize main methods to extract meaningful rheological parameters from complex LAOS response of selected food materials. A time-resolved nonlinear rheology method, sequence of physical processes (SPP), gave detailed interpretations of transient microstructures, whereas the Fourier Transform coupled with Chebyshev decomposition (FTC) method provide static measurements at specific strains. LAOS behavior and its relationship to food microstructures and texture still needed to be studied in depth. By constructing more accurate mechanical models of complex food systems, the fundamental knowledge can be applied to evaluate the nonlinear rheology of food for consumer acceptance and efficient processing.

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Non-Linear Rheological Properties of Soft Wheat Flour Dough at Different Stages of Farinograph Mixing

Cited by 4 publications

References 25 publications

Impact of Wet Gluten Content on Non-Linear Viscoelastic Properties of Wheat Flour Doughs

Impact of Wet Gluten Content on Non-Linear Viscoelastic Properties of Wheat Flour Doughs

Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

Advances in large amplitude oscillatory shear Rheology of food materials

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