Non-linear rheological properties of soft wheat flour dough at different stages of farinograph mixing

During mixing of wheat flour doughs, the distribution of the gluten network changes as a result of continuously applied large deformations. Especially gliadin, changes its distribution in the whole network during mixing. It is possible to fundamentally explain the role of molecular changes in more detail using large amplitude oscillatory measurements (LAOS) in the non-linear region. Therefore, the purpose of this study is to understand the effect of mixing on the non-linear fundamental rheological behavior of soft wheat flour dough using LAOS. Dough samples were obtained at 4 different phases of the Farinograph mixing and LAOS tests were done on each of them. LAOS tets give in depth intracycle understanding of rheology. All samples showed strain stiffening S and shear thinning T behavior at large strains previously not known in the cereal rheology community. Increasing mixing time (phase 1 to phase 4) and decreasing frequency resulted in retardation in the break of strain stiffening as strain increases. The strain stiffening behavior started to decrease for the dough samples at the 3rd and the 4th phases of mixing. LAOS data enabled us to describe the non-linear rheological changes occurring both in the viscous part largely attributed to the starch matrix and elastic part largely attributed to the gluten network components of the soft wheat flour dough under large deformations. © Appl. Rheol.This research was partly funded by USDA Hatch funds, the William R. Scholle Foundation, a Fellowship to Gamze Yazar from The Scientific and Technological Research Council of Turkey (TUBITAK). The authors gratefully acknowledge all of these funding sources which made this research possible. -

Study of the anomalous capillary bagley factor behavior of three types of wheat flour doughs at two moisture contents

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Influence Of Specific Mechanical Energy On Cornmeal Viscosity Measured By An On-line System During Twin-screw Extrusion

The influence of specific mechanical energy (SME) on cornmeal viscosity during the twin-screw extrusion at feed moisture contents of 25 and 30% and screw speeds in the range from 100 to 500 rpm was measured. Cornmeal was extruded in a co-rotating, intermeshing twin-screw coupled to a slit die rheometer. One approach to the on-line rheological measurement is to use a slit die with the extruder. In the present work it was show that shear viscosity decreased as a function of SME. The viscosity of cornmeal at the exit die was influenced by screw speed, rate of total mass flow, mass temperature inside the extruder and SME. An increase in screw speed resulted in an increase in SME and a decrease in viscosity. 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