Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5985
Title: Effect of mixing on LAOS properties of hard wheat flour dough
Authors: Yazar, Gamze
Çağlar Duvarcı, Özlem
Tavman, Şebnem
Kokini, Jozef L.
Keywords: Farinograph mixing
Hard wheat flour dough
LAOS parameters
Lissajous-Bowditch curves
Non-linear rheology
Issue Date: 1-Dec-2016
Publisher: Elsevier Ltd.
Source: Yazar, G., Çağlar Duvarcı, Ö., Tavman, Ş., and Kokini, J.L. (2016). Effect of mixing on LAOS properties of hard wheat flour dough. Journal of Food Engineering, 190, 195-204. doi:10.1016/j.jfoodeng.2016.06.011
Abstract: Large Amplitude Oscillatory Shear (LAOS) tests were conducted at strains ranging from 0.01% to 200% and different frequencies (20, 10, 1, and 0.1 rad/sec) on hard wheat flour dough samples obtained from the different phases of Farinograph mixing: 1) at the first peak, 2) 5 min after the first peak, 3) 12 min after the first peak, 4) at the 20th min. All samples showed strain stiffening and shear thinning behavior in large strains. The gluten network is the origin of strain stiffening behavior and the rearrangement of the suspended starch matrix is the origin of shear thinning behavior. LAOS enables us to independently deconvolute these two events offering new insights into the structural origins of rheological properties in the non-linear region. Dough samples started to show strain softening and shear thickening after giving a peak around 100% strain due to the onset of the breakdown of the gluten network.
URI: http://doi.org/10.1016/j.jfoodeng.2016.06.011
http://hdl.handle.net/11147/5985
ISSN: 0260-8774
0260-8774
Appears in Collections:Chemical Engineering / Kimya Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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