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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

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

  • 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