Resumen de Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain.
Néstor Ponce-García, Benjamín Ramírez Wong, Patricia Isabel Torres Chávez, Juan de Dios Figueroa Cárdenas, Sergio Othón Serna Saldívar, Mario Onofre Cortez-Rocha, Anayansi Escalante Aburto
Background: The aim of this research was to evaluate the visco-elastic properties of conditioned wheat kernels and their doughs by applying the compression test under a small strain. Conditioned wheat kernels and their doughs, from soft and hard wheat classes were evaluated for total work (Wt ), elastic work (We ) and plastic work (Wp ).; Results: Soft wheat kernels showed lower We than Wp , while the hard wheat kernels had a We that was higher than Wp . Regarding dough visco-elasticity, cultivars from soft and hard wheat showed higher Wp than We . The degree of elasticity (DE%) of the conditioned wheat kernel related to its dough decreased ∼46% in both wheat classes. The Wt , We and Wp from the soft wheat kernel and dough correlated with physico-chemical and farinographic flour tests. The Wt , Wp and the maximum compression force (Fmax ) of the dough from hard wheat class presented highly significant negative correlations with wet gluten.; Conclusion: The visco-elasticity parameters from compression test presented significant differences among conditioned wheat classes and their doughs. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.
