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Changes in rheological properties of wheat due to storage
Author(s) -
Kamboj Uma,
Guha Paramita,
Mishra Sunita
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8603
Subject(s) - rheology , viscoelasticity , creep , materials science , elasticity (physics) , food science , composite material , chemistry
BACKGROUND The present study aimed to investigate changes in the fundamental rheological properties of dough prepared from wheat grains stored for 6 months at 20 °C, at ambient temperature (temperature varied with time) and at 4 °C. Stress/shear rate ramp, oscillation and creep‐recovery tests were performed to assess the changes in rheological properties as a result of storage. RESULTS Samples were observed to be non‐Newtonian; thus, the Bingham model estimated the yield stress, which was maximum for the wheat stored under ambient conditions and minimum for wheat stored at 20 °C. The stress required to break the bonds was maximum for wheat‐dough stored under ambient conditions and minimum for wheat stored at 20 °C. Wheat stored at 20 °C also had the highest maximum creep and recovery strain. The viscoelastic properties of the three wheat‐dough samples were compared. CONCLUSION The results obtained in the present study show that the wheat‐dough prepared under ambient conditions behaves as a rigid and stiff material. The dough prepared from wheat stored at 20 °C had the maximum elasticity. © 2017 Society of Chemical Industry