Viscoelastic properties of tablets from Osborne solubility fraction,pentosans, flour and bread using relaxation tests |
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| Affiliation: | 1. Centro de Investigación y de Estudios Avanzados Unidad Querétaro (CINVESTAV-IPN), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, C.P. 76230 Qro., Mexico;2. Universidad de Monterrey, Departamento de Nutrición, Av. Ignacio Morones Prieto 4500 Pte. San Pedro, Garza García, N.L. 66238, Mexico;3. Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, 123 FAPC, Stillwater, OK 74078-6055, USA;4. North Dakota State University, Harris Hall 224, Dept 7670, PO Box 6050, Fargo, ND 58108-6050, USA;5. UAEMex Campus Universitario “El Cerrillo”, El Cerrillo Piedras Blancas s/n, Toluca, Estado de México 50200, Mexico;1. Department of Agri-Food Sciences and Technologies, Alma Mater Studiorum – University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy;2. Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy;1. Department of Biological Sciences, University of Limerick, Limerick, Ireland;2. Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland;1. Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China;2. Agricultural Science and Technology Research Extension Centre, Lanzhou 730010, China;1. Biobased Chemistry and Technology Group, ASFG, Bornse Weilanden 9, 6708WG, Wageningen, Wageningen UR, The Netherlands;2. Animal Sciences Group, Livestock Research, De Elst 1, 6708WD, Wageningen, Wageningen UR, The Netherlands;3. Food & Biobased Research, Bornse Weilanden 9, 6708WG, Wageningen, Wageningen UR, The Netherlands;1. School of Food Science, Box 646376, Washington State University, Pullman WA 99164-6376, USA;2. School of Food Science, 875 Perimeter Dr MS 2312, University of Idaho, Moscow, ID 83844-2312, USA |
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| Abstract: | There is no previously published data covering the viscoelasticity of Osborne protein solubility fractions. Therefore, the objective of this study was to compare the viscoelastic properties of Osborne fractions, water soluble pentosans, flour and bread using relaxation tests. Sintered tablets from glutenins presented similar elasticity as gliadins but almost twice the viscosity. However, most of the wheat viscoelasticity performance in tablets was given by the sum of the non-gluten components (albumins, globulins, residue and especially water soluble pentosans). The residue was 86.1% w/w in flour and contained 4% protein while its estimated viscoelastic effect was higher compared to all the other flour components. Regarding the estimated viscosity in flour due to protein from specific fractions, it was higher in gliadins compared to glutenins. The residue although has low protein in flour (4.0%), the large amount of residue in flour had significant viscoelastic effect. The viscoelasticity of water soluble pentosans corrected by weight was similar to the Osborne protein fractions. The results indicate that the starch, pentosans, and non-gluten components may not be considered merely as inert filler and play a major role in determining the viscoelastic nature of flour and bread. |
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| Keywords: | Osborne fractions Viscoelasticity Relaxation tests Flour Bread |
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