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Gluten and the starch-gluten interface in relation to the viscoelastic properties of durum dough.

机译：面筋和淀粉-面筋界面与硬质团团面团的粘弹性有关。

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摘要

Processing properties and behaviour of dough under various processing conditions may be predicted through an understanding of dough fundamental rheological properties. A series of studies were conducted, initially to develop small-scale methods that would discriminate between samples varying in dough strength, followed by enrichment studies to assess the contributions of gluten and its fractionated components, and lastly to examine the role of the gluten-starch granule interface in dough viscoelastic behaviour. Dynamic and creep compliance measurements were made in the linear viscoelastic regime, where response was independent of applied stress or strain. An experimental protocol for large deformation creep measurements was found to predict dough extensibility well.; Effects of dough moisture content, protein content and wheat growing environment on dynamic and shear extensibility measurements were assessed. Dough moisture content was shown to affect both tests. However, dough samples always ranked in the same order at a given water absorption level. Subsequent testing of doughs was conducted at fixed absorption. Protein content did not have a significant effect (p > 0.05) on storage modulus (G′), but did strongly affect tan δ (G″/G′ ). Tan δ and shear extensibility both increased with increasing protein content.; In addition to samples varying in protein content, a series of durum cultivars ranging in intrinsic dough strength was analyzed. Dynamic measurements proved capable of discriminating between durum samples ranging in dough strength. Mechanical properties were strongly correlated with many of the alveograph and micro-mixograph parameters. Tan δ was again strongly influenced by protein content.; Recognizing that protein content affected dynamic measurements, creep compliance tests were conducted using a series of common wheat and durum wheat dough samples with a relatively narrow range in protein content. A creep time of 10,000 s was sufficient to reach steady state flow for all doughs. Creep compliance curves were modeled using a six parameter Burgers model, and interpreted in the context of physical gels with reversible crosslinks and entanglements. The entire elastic compliance curve shifted to lower values and steady state viscosity increased as the strength of durum dough (as measured by extensigraph) increased. The elastic compliance curves for common wheat doughs were steeper and the steady state viscosities were lower than for durum doughs of comparable strength. (Abstract shortened by UMI.)
机译：通过了解面团的基本流变特性，可以预测面团在各种加工条件下的加工性能和行为。进行了一系列研究，最初是开发小规模的方法，以区分面团强度不同的样品，然后进行浓缩研究以评估面筋及其分离组分的作用，最后检查面筋淀粉的作用。面团的粘弹性行为中的颗粒界面。在线性粘弹性体系中进行动态和蠕变柔度测量，其中响应独立于所施加的应力或应变。发现用于大变形蠕变测量的实验方案可以很好地预测面团的延展性。评估了面团含水量，蛋白质含量和小麦生长环境对动态和剪切伸长率测量的影响。面团中的水分含量被证明会影响这两个测试。但是，在给定的吸水率下，面团样品总是按相同的顺序排列。随后的面团测试以固定的吸收率进行。蛋白质含量对储能模量（G '）没有显着影响（p> 0.05），但对tanδ（G '' / G ' ）。 Tanδ和剪切伸长率均随蛋白质含量的增加而增加。除了蛋白质含量不同的样品外，还分析了一系列硬质小麦面团的内在面团强度。动态测量证明能够区分面团强度范围内的硬质合金样品。力学性能与许多测绘仪和微混合仪参数密切相关。 Tanδ再次受到蛋白质含量的强烈影响。认识到蛋白质含量会影响动态测量，因此使用一系列蛋白质含量相对较窄的普通小麦和硬质小麦面团样品进行了蠕变顺应性测试。 10,000 s的蠕变时间足以使所有面团达到稳态流量。使用六参数Burgers模型对蠕变柔量曲线进行建模，并在具有可逆交联和缠结的物理凝胶的情况下进行解释。整个弹性柔度曲线移动到较低的值，并且稳态硬度随硬质杜鲁面团的强度（通过拉伸仪测量）增加而增加。普通小麦面团的弹性柔度曲线较陡峭，稳态粘度低于同等强度的硬质小麦面团。 （摘要由UMI缩短。）

著录项

  • 作者

    Edwards, Nancy Marjorie.;

  • 作者单位

    The University of Manitoba (Canada).;

  • 授予单位 The University of Manitoba (Canada).;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2002
  • 页码 178 p.
  • 总页数 178
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农产品收获、加工及贮藏;
  • 关键词

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