Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain.
BACKGROUND
The aim of this research was to evaluate the visco-elastic properties of conditioned wheat kernels and their doughs by applying the compression test under a small strain. Conditioned wheat kernels and their doughs, from soft and hard wheat classes were evaluated for total work (Wt), elastic work (We) and plastic work (Wp).


RESULTS
Soft wheat kernels showed lower Wethan Wp, while the hard wheat kernels had a Wethat was higher than Wp. Regarding dough visco-elasticity, cultivars from soft and hard wheat showed higher Wpthan We. The degree of elasticity (DE%) of the conditioned wheat kernel related to its dough decreased ∼46% in both wheat classes. The Wt, Weand Wpfrom the soft wheat kernel and dough correlated with physico-chemical and farinographic flour tests. The Wt, Wpand the maximum compression force (Fmax) of the dough from hard wheat class presented highly significant negative correlations with wet gluten.


CONCLUSIONS
The visco-elasticity parameters from compression test presented significant differences among conditioned wheat classes and their doughs. © 2016 Society of Chemical Industry.
UAEM Campus Universitario "El Cerrillo", El Cerrillo Piedras Blancas, 50200, Toluca, Estado de México, México.|Programa de Doctorado en Ciencias de los Alimentos, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Donaldo Colosio esq. Reforma, Edif. 5P. Col. Centro, 83000, Hermosillo, Sonora, México.
Néstor
N
Ponce-García
Programa de Doctorado en Ciencias de los Alimentos, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Donaldo Colosio esq. Reforma, Edif. 5P. Col. Centro, 83000, Hermosillo, Sonora, México.
Benjamín
B
Ramírez-Wong
Programa de Doctorado en Ciencias de los Alimentos, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Donaldo Colosio esq. Reforma, Edif. 5P. Col. Centro, 83000, Hermosillo, Sonora, México.
Patricia I
PI
Torres-Chávez
Centro de Investigación y de Estudios Avanzados (CINVESTAV-IPN), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, 76230, Querétaro, México.
Juan de Dios
JD
Figueroa-Cárdenas
Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, 64849, Monterrey, NL, México.
Sergio O
SO
Serna-Saldívar
Programa de Doctorado en Ciencias de los Alimentos, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Donaldo Colosio esq. Reforma, Edif. 5P. Col. Centro, 83000, Hermosillo, Sonora, México.
Mario O
MO
Cortez-Rocha
Universidad de Monterrey, Avenida Ignacio Morones Prieto No. 4500 Poniente, 66238, San Pedro Garza García, NL, México.
Anayansi
A
Escalante-Aburto
D001939:Bread; D002523:Edible Grain; D004548:Elasticity; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005983:Glutens / Q000032:analysis; D006801:Humans; D012212:Rheology; D013045:Species Specificity; D013314:Stress, Mechanical; D014908:Triticum / Q000145:classification; D014783:Viscosity; D014867:Water
D014867:Water; D005983:Glutens
compression test; dough; visco-elasticity; wheat