The Kieffer dough and gluten extensibility rig - An experimental evaluation
| Autor: | Edward Lucian Sliwinski, Katja Grolle, T. van Vliet, B. Dunnewind |
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| Přispěvatelé: | TNO Voeding |
| Jazyk: | angličtina |
| Rok vydání: | 2003 |
| Předmět: |
Materials science
Physics and Physical Chemistry of Foods Stress analysis Pharmaceutical Science Bending elongational rheometer Stress (mechanics) large-deformation Rheology microscale Brabender extensographs wheat-flour doughs Composite material Analytical research Nutrition VLAG breadmaking performance Stress–strain curve Strain rate extension tests Deformation Shear components Food products rheological properties Fracture Plant protein Fermentation Fracture (geology) Environmental Technology Milieutechnologie rupture properties Deformation (engineering) Food Science |
| Zdroj: | Journal of Texture Studies 34 (2003) 5-6 Journal of Texture Studies, 34(5-6), 537-560 Journal of Texture Studies, 5-6, 34, 537-560 |
| ISSN: | 0022-4901 |
| Popis: | Load-extension tests on flour dough are widely used by plant breeders, millers and bakers. The 'Kieffer dough and gluten extensibility rig' is a small-scale version of the Brabender extensograph, in which test pieces of about 0.4 g are extended. With the Kieffer rig, lower strain rates can be applied than in the Brabender extensograph and the experimental data can be expressed in terms of stress and strain. In this paper the performance of the Kieffer rig is illustrated by measurements on a weak and a strong dough. Formulas are given for the calculation of fundamental rheological parameters from the results of measurements with the Kieffer rig. Sagging and bending of the test pieces before measurements could be started, caused difficulties in the determination of the exact starting point of extension. The deformation was not purely uniaxial extension, because a shear component was also observed. The amount of dough that is extended did not increase throughout the test. This is probably due to the occurrence of a shear component fracture which occurred mainly near the hook. A relatively large variation in stress and strain at fracture was observed. The maximum in stress represents the strain at which the sample fractures macroscopically better than the maximum in force. Variation in deformation history and volume of the test pieces have a negative effect on the reproducibility. |
| Databáze: | OpenAIRE |
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