Relationships between traditional and fundamental dough-testing methods

Uthayakumarana, S., Tanner, R. I., Dai, S.-C., Qi, F. and Wrigley, C. W. (2013) Relationships between traditional and fundamental dough-testing methods. Cereal Research Communications, 42 2: 282-292. doi:10.1556/CRC.2013.0055

Attached Files (Some files may be inaccessible until you login with your UQ eSpace credentials)
Name Description MIMEType Size Downloads
UQ299101OA.pdf Full text (open access) application/pdf 581.62KB 36

Author Uthayakumarana, S.
Tanner, R. I.
Dai, S.-C.
Qi, F.
Wrigley, C. W.
Title Relationships between traditional and fundamental dough-testing methods
Journal name Cereal Research Communications   Check publisher's open access policy
ISSN 0133-3720
Publication date 2013-10-19
Year available 2013
Sub-type Article (original research)
DOI 10.1556/CRC.2013.0055
Open Access Status File (Author Post-print)
Volume 42
Issue 2
Start page 282
End page 292
Total pages 11
Place of publication Budapest, Hungary
Publisher Akademiai Kiado Rt.
Collection year 2014
Language eng
Formatted abstract
Two fundamental test systems were used to evaluate the visco-elastic properties of doughs from wheat samples of three varieties grown at four distinct sites. For comparison, tests were also performed with traditional equipment, namely the Mixograph, an extension tester and a Farinograph-type small-scale recording mixer. Uniaxial dough elongation (with an Instron) produced results similar to the conventional extension tester, except that results were provided in fundamental units (Pascals), the critical value recorded being the elongational stress at maximum strain. Stress relaxation measurements were performed following a small initial shear strain. With this method, it was possible to distinguish between the viscosity and the elastic components of dough visco-elasticity. In all the tests the extra dough-strength properties were evident for the variety (Guardian) that had the 5 + 10 glutenin subunits, in contrast to the other two with the 2 + 12 combination of subunits.
Keyword Environment wheat dough
Wheat dough
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Queensland Alliance for Agriculture and Food Innovation
Official 2014 Collection
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 0 times in Thomson Reuters Web of Science Article
Scopus Citation Count Cited 0 times in Scopus Article
Google Scholar Search Google Scholar
Created: Thu, 02 May 2013, 17:59:32 EST by Colin Walter Wrigley on behalf of Qld Alliance for Agriculture and Food Innovation