The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F16%3A33159503" target="_blank" >RIV/61989592:15310/16:33159503 - isvavai.cz</a>
Výsledek na webu
<a href="http://onlinelibrary.wiley.com/doi/10.1111/jtxs.12176/epdf" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1111/jtxs.12176/epdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/jtxs.12176" target="_blank" >10.1111/jtxs.12176</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking
Popis výsledku v původním jazyce
Shear oscillatory and uniaxial elongational tests performed at 30C were used to simulate gluten-free dough proving; shear oscillatory temperature ramp (30- 90C) was used to simulate baking. In test simulating initial stages of proving the differences in wheat and gluten-free dough (amaranth, buckwheat, chickpea, corn, quinoa, millet and rice) behavior were most evident from the higher values of elastic (10^5 Pa) and viscous moduli (10^4 Pa) of gluten-free doughs compared with the values of elastic (10^4 Pa) and viscous moduli (10^3 Pa) of wheat dough. During later stages of proving, the region of elastic, time-dependent viscoelastic and viscous deformations of gluten-free doughs were very narrow, and moreover varied among the investigated gluten-free doughs. The stress required for dough rupture also differed among the tested gluten-free doughs. While rice, quinoa and millet dough ruptured under the stress of 10.6 kPa, 9.5 kPa and 9.2 kPa, respectively, significantly the lower stresses were required to rupture chickpea (4.9 kPa), amaranth (4.7 kPa), buckwheat (4.0 kPa) and corn (3.2 kPa) dough. Hencky strains at the moment of gluten-free doughs rupture were, however, quite similar (0.6-0.7). During oscillatory test simulating baking, complex viscosity of gluten-free doughs was up to 2-3 log cycles higher than the viscosity of wheat dough.
Název v anglickém jazyce
The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking
Popis výsledku anglicky
Shear oscillatory and uniaxial elongational tests performed at 30C were used to simulate gluten-free dough proving; shear oscillatory temperature ramp (30- 90C) was used to simulate baking. In test simulating initial stages of proving the differences in wheat and gluten-free dough (amaranth, buckwheat, chickpea, corn, quinoa, millet and rice) behavior were most evident from the higher values of elastic (10^5 Pa) and viscous moduli (10^4 Pa) of gluten-free doughs compared with the values of elastic (10^4 Pa) and viscous moduli (10^3 Pa) of wheat dough. During later stages of proving, the region of elastic, time-dependent viscoelastic and viscous deformations of gluten-free doughs were very narrow, and moreover varied among the investigated gluten-free doughs. The stress required for dough rupture also differed among the tested gluten-free doughs. While rice, quinoa and millet dough ruptured under the stress of 10.6 kPa, 9.5 kPa and 9.2 kPa, respectively, significantly the lower stresses were required to rupture chickpea (4.9 kPa), amaranth (4.7 kPa), buckwheat (4.0 kPa) and corn (3.2 kPa) dough. Hencky strains at the moment of gluten-free doughs rupture were, however, quite similar (0.6-0.7). During oscillatory test simulating baking, complex viscosity of gluten-free doughs was up to 2-3 log cycles higher than the viscosity of wheat dough.
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2016
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Journal of Texture Studies
ISSN
1745-4603
e-ISSN
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Svazek periodika
47
Číslo periodika v rámci svazku
5
Stát vydavatele periodika
US - Spojené státy americké
Počet stran výsledku
9
Strana od-do
423-431
Kód UT WoS článku
000385410800005
EID výsledku v databázi Scopus
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