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Cereal Research Communications

, Volume 42, Issue 2, pp 282–292 | Cite as

Relationships between Traditional and Fundamental Dough-testing Methods

  • S. UthayakumaranEmail author
  • R. I. Tanner
  • S. -C. Dai
  • F. Qi
  • C. W. Wrigley
Quality and Utilization
  • 1 Downloads

Abstract

Two fundamental test systems were used to evaluate the visco-elastic properties of doughs from wheat samples of three varieties grown at four distinct sites. 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 (with 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 (Guardian) that had the 5 + 10 glutenin subunits, in contrast to the other two with the 2 + 12 combination of subunits.

Keywords

wheat dough rheology genotype environment 

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Copyright information

© Akadémiai Kiadó, Budapest 2013

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • S. Uthayakumaran
    • 1
    Email author
  • R. I. Tanner
    • 1
  • S. -C. Dai
    • 1
  • F. Qi
    • 1
  • C. W. Wrigley
    • 2
  1. 1.School of Aerospace, Mechanical and Mechatronic EngineeringThe University of SydneySydneyAustralia
  2. 2.Queensland Alliance for Agriculture & Food InnovationThe University of QueenslandSt LuciaAustralia

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