Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests
 
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1
Department of Nutrition, University of Monterrey, Ignacio Morones Prieto Avenue 4500 west, San Pedro Garza García, Nuevo León, 66238, México
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Center of Research and Advanced Studies – Querétaro (CINVESTAV-IPN), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, Querétaro, 76230, México
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Center of Biotechnology FEMSA, School of Engineering and Sciences, Tecnológico de Monterrey, Eugenio Garza Sada Avenue 2501 South, 64849, Monterrey, Nuevo León, México
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UAEMex Campus Universitario ‘El Cerrillo’, Faculty of Agricultural Sciences, Piedras Blancas s/n, Toluca, Estado de México, 50200, México
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Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, 123 FAPC, Stillwater, OK 74078-6055, USA
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Department of Biochemistry and Molecular Biology, North Dakota State University, Harris Hall 224, Dept 7670, PO Box 6050, Fargo, ND 58108-6050, USA
 
Int. Agrophys. 2017, 31(3): 307–315
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ABSTRACT
Little attention has been given to the influence of non-gluten components on the viscoelastic properties of wheat flour dough, bread making process and their products. The aim of this study was to evaluate by creep tests the viscoelastic properties of tablets manufactured from Osborne solubility fractions (globulins, gliadins, glutenins, albumins and residue), pentosans, flour and bread. Hard and soft wheat cultivars were used to prepare the reconstituted tablets. Sintered tablets (except flour and bread) showed similar values to those obtained from the sum of the regression coefficients of the fractions. Gliadins and albumins accounted for about 54% of the total elasticity. Gliadins contributed with almost half of the total viscosity (45.7%), and showed the highest value for the viscosity coefficient of the viscous element. When the effect of dilution was evaluated, the residue showed the highest instantaneous elastic modulus (788.2 MPa). Retardation times of the first element (λ1 ̴ 3.5 s) were about 10 times lower than the second element (λ2 ̴ 39.3 s). The analysis of compliance of data corrected by protein content in flour showed that the residue fraction presented the highest values. An important contribution of non-gluten components (starch, albumins and globulins) on the viscoelastic performance of sintered tablets from Osborne fractions, flour and bread was found.
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