Simple Search:

Rheological characterisation of gluten from extensibility measurement


Abang Zaidel, Dayang Norulfairuz and Chin, Nyuk Ling and Abdul Rahman, Russly and Karim, Roselina (2008) Rheological characterisation of gluten from extensibility measurement. Journal of Food Engineering, 86 (4). pp. 549-556. ISSN 0260-8774

Abstract / Synopsis

A simple tensile test set-up was built and attached to an Instron 5566 to determine gluten extensibility, comparing the performance of strong and weak flour mixed for various mixing time. In this work, the gluten strip was clamped at two ends and extended upward at the centre by a hook at speed of 300 mm min−1. Parameters such as gluten length at fracture, measured force, actual force acting on the gluten strips, strain, strain rate and stress were obtained. Gluten obtained from strong flour has greater extensibility compared to weak flour. The extensibility of gluten from both strong and weak flour dough increased as dough mixing time increased before decreasing at a peak of 8 min. The results demonstrated the capability of the tensile test set-up to describe the development of gluten during mixing of dough. Rheological characteristic of gluten indicated that gluten exhibited strain hardening effect during extension.

Download File

PDF (Abstract)
Rheological characterisation of gluten from extensibility measurement.pdf

Download (180kB) | Preview

Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number:
Publisher: Elsevier
Keywords: Curve-fitting, Extensibility, Gluten, Strain hardening, Tensile test
Depositing User: Nor Asmalisa Osman
Date Deposited: 08 Nov 2010 01:21
Last Modified: 02 Dec 2015 02:13
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item