New insights into dough visco-elasticity with fundamental testing

Uthayakumaran, S., Tanner, R. I., Dai, S.-C., Qi, F. and Wrigley, C. W. (2013). New insights into dough visco-elasticity with fundamental testing. In: Conference Handbook of the 63rd Annual Cereal Chemistry Conference. 63rd Annual Cereal Chemistry Conference, Freemantle, WA, Australia, (). 25-28 September, 2013.

Author Uthayakumaran, S.
Tanner, R. I.
Dai, S.-C.
Qi, F.
Wrigley, C. W.
Title of paper New insights into dough visco-elasticity with fundamental testing
Conference name 63rd Annual Cereal Chemistry Conference
Conference location Freemantle, WA, Australia
Conference dates 25-28 September, 2013
Proceedings title Conference Handbook of the 63rd Annual Cereal Chemistry Conference
Publisher Australasian Grain Science Association
Publication Year 2013
Year available 2013
Sub-type Oral presentation
Collection year 2014
Language eng
Formatted Abstract/Summary
Three commercial Australian wheat varieties (Janz, EGA Gregory and Guardian) were grown in four different locations in New South Wales, Australia. Two fundamental test systems were used to evaluate the visco-elastic properties of doughs of these wheat samples. 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 using 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 (LongReach Guardian) that had the 5+10 glutenin subunits, in contrast to the other two with the 2 +12 combination of subunits.
Keyword Wheat dough
Q-Index Code EX
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Conference Paper
Collection: Queensland Alliance for Agriculture and Food Innovation
 
Versions
Version Filter Type
Citation counts: Google Scholar Search Google Scholar
Created: Sun, 10 Nov 2013, 06:20:05 EST by Colin Walter Wrigley on behalf of Qld Alliance for Agriculture and Food Innovation